Quiche is a delicious savory pie in which chicken, bacon, or beef is normally used for the base. This is a French recipe, which has many variations and ingredients used to prepare the quiche differ according to the type of quiche. Various other ingredients like mushrooms, spinach, tomato and onions may be used in quiches but all types of quiches don’t incorporate them.
The meat layer is then covered up with a single or double layer of cheese and any kind of cheese like gruyere, cheddar or Swiss cheese can be used for that purpose. Finally, a layer of milk and egg covers up the top which gives the quiche its wonderful golden brownish color.
The crispy crust with the crunchy bacon bits and melted cheese gives rise to a heavenly combination that is nothing but sheer pleasure. But you need to prepare this dish quite secretively, because it may so happen that you see your neighbors suddenly start visiting you as soon as you take out the quiche from the oven.
Difficulty level: Easy
Servings per recipe: 6-8
Time required for preparation: 10-15 minutes
Time required for cooking: 1 hour 10 minutes- 1 hour 15 minutes
Appliances For Quiche Recipe
1 removable-base tart pan
1 wire whisk
1 rolling pin
1 slotted spoon
1 deep-dish frozen pie crust, thawed
1 cup of half-and-half or whole milk
10 slices of bacon
A pinch of ground nutmeg
4 large eggs, at room temperature
½ stick of butter, at room temperature
1 cup of Swiss cheese, shredded
½ cup of chopped mushrooms
A pinch of salt
1 cup of cheddar cheese, shredded
1/6th teaspoon of red pepper
A pinch of freshly ground black pepper
Method of Cooking
1. Preheat your oven to 425 degrees Fahrenheit and then take the tart pan. Roll out the pie crust over the tart pan so that some portions of it remain sticking out of the pan. Gently press the crust to stick it to the base of the tart pan and then push the sides with your thumbs to seal the sides of the crust to the tart pan. Once done, roll a rolling pin all over the tart pan to cut out the excess pie crust. Then insert the tart pan into the preheated oven to bake it for 5-6 minutes.
2. While the pie crust is baking, take a skillet and add a little bit of the butter to it. Place the skillet on medium heat and let the butter melt completely. Once the butter is melted, add the bacon slices and fry them until they turn crispy and rich brown in color. Once done, fish out the bacon strips with a slotted spoon and then keep them on a paper towel lined plate. Once the bacon strips cool down, break them into tiny pieces and then keep them aside.
3. Next, add the remaining butter to the same skillet and wait until the butter melts. Once you are ready with the butter, throw-in the sliced mushrooms and sauté them until they are brownish in color. Then take out the pie crust from the oven and set it aside to cool down.
Once the crust cools down, put the crispy bacon bits and the sautéed mushrooms into the tart pan and spread them all over the crust. Next, top the bacon and mushrooms with the shredded Swiss cheese. Spread the Swiss cheese evenly over the bacon and mushrooms to completely cover the layer of bacon and then add the shredded cheddar cheese.
4. Once all the ingredients are added, take the eggs and crack them open to transfer their contents to a big mixing bowl. Add the milk or half-and-half to the eggs and then add a pinch of salt, ground nutmeg, freshly ground black pepper and the red pepper to the eggs.
Now whisk the eggs mixture thoroughly until all the spices are well combined and you get a homogenous mixture. Once done, pour the beaten egg and milk mixture slowly over the layer of cheese in the tart pan so that the entire cheese gets covered with the layer of egg.
5. Once everything is ready, insert the tart pan into the refrigerator to cool the crust for a few minutes. This prevents the crust from browning too quickly. Then take it out of the oven and cover the top loosely with an aluminum foil. Lower the temperature of the oven to 375 degrees Fahrenheit and bake the quiche for 50-55 minutes or until a knife inserted at the center comes out clean.
Once done, take out the quiche and remove the foil. Place the quiche over a wire rack to cool it down. Once cooled enough to handle, slowly remove the quiche from the tart pan and then cut it into pie-shaped pieces to serve.