Everyone loves bacon and cheese combination, I make it several times per month and every time my family is happy. It’s a great idea for breakfast but you can serve it for dinner or brunch. This quiche is always gone when you have it.
You can make everything easier by refrigerating the crust and warm it on a kitchen table for 15 minutes before using it. You just can’t go wrong with this recipe.
Healthy eggs and bacon quiche for breakfast
This delicious breakfast comes together in no time. Try this tasty cheese with savory bacon and sweet shallots and you won't be disappointed. Serve it with greens and fruits to surprise your family. If you like quiche, you will love this quick and easy recipe.
Prepare the dough:
- 310 ml all-purpose flour
- 4 ml salt
- 15 ml sugar
- 65 ml cold butter
- 45 ml veggie shortening
- 80 ml ice water
Prepare the filling:
- 7 bacon slices, cut into small pieces
- 70 ml chopped shallots
- 1 clove garlic
- 125 ml Gruyere cheese
- 30 ml parsley
- 2 eggs
- 2 egg yolks
- 250 ml milk
- 250 ml cream
- 8 ml black pepper
- 4 ml cayenne pepper
- 10 ml nutmeg
Start by making the dough. Take a food processor, mix the flour, sugar and salt. Add butter and toss. Add the butter into the mixture with equal portions. Add shortening and mix again. The mixture should become yellow and look like cornmeal. The butter bits shouldn't be seen anymore. Transfer the mixture into a clean bowl.
Sprinkler water over the mixture, and fold the dough with a spatula. Gently press everything down until several layers of dough stick together. Add a little bit more water if the mixture doesn't stick well. Everything should come together. If it's warm in your kitchen you should work quicker, or the butter will be too soft, which isn't good for dough. Shape it into a ball and make it flat with a wide disk. Dust with flour and place in a plastic wrap. Put in a fridge for 30 minutes. It can sit in a fridge for 2 days.
When dough is ready, take it out of the fridge and let it sit in a kitchen table for 10 minutes. It will become softer and much easier to work with. If you kept the dough in a fridge for a day or longer, you will need more time to wait. You can taste the dough by squeezing it a little bit. It should be done without pressure. Roll the dough on a floured table into a circle less than half an inch thick.
Transfer the circle in a pan. You can easily do it by folding the dough, placing it in the center of the pan and unfolding it. Press it gently into the corners. Press with one hand while holding the edges with the other hand.
Trim the edges. Tuck the dough underneath itself so the dough will go beyond the pie pan by a quarter of an inch. You can flute the edges into any shape you like. Put a pan in a fridge for 40 minutes and then freeze for 15 more minutes.
Finally, heat the oven to 375F and place a rack in the middle. Put an aluminum foul in the dough shell and carefully distribute the pie over the foil. Bake until the dough dries, it usually takes around 15 minutes.
Remove the foil and weights, continue baking for 5 minutes. The dough should become brown. If you like more crust, you should continue baking for 15 more minutes. The bottom of the crust will be set up so that it doesn't turn soggy during the next steps. The bottom shouldn't rise up because it will ruin the quiche.
Now you need to prepare the filling. Heat the over to 375F. Take a skilled, fry the bacon. It should become brown and crispy. Take a spoon, carefully put the bacon on a paper towel to remove extra grease. Sauté shallots with bacon fat in the same skillet until they become soft and brown. It takes 4-6 minutes. Add garlic and fry for 30 seconds. Take a clean bowl and put the mixture inside.
Take another bowl, whisk other ingredients together except the cheese. Put the mixture on the bottom of a pie dough. Put it in the oven and pour the mixture into the pie. Bake until it turns brow, which usually takes around 30 minutes. Take the quiche out, let it cool for 10 minutes and serve warm.