Quiche with bacon and cheese
8 servings
195 minutes
Quiche with bacon and cheese is a refined dish that combines a crispy base of delicate pastry with a rich creamy filling. Its history begins in French cuisine, where it was traditionally made with various fillings. In this version, the rich flavor of bacon harmonizes with the savory notes of Gruyère cheese, creating a perfect balance of taste. Quiche has a soft and airy texture that becomes even more sophisticated thanks to the cream. The dish is ideal for a cozy family dinner or festive gathering. It can be served warm or slightly chilled, enjoying the rich aromas and deep flavors. This versatile treat complements both everyday menus and festive tables, leaving an unforgettable impression.
1
Prepare the dough two hours before starting the quiche. Sift flour with salt into a bowl, add butter cut into small pieces, and mix gently with your hands. Add the egg yolk and knead the dough until it resembles bread crumbs. Then gradually add 30 ml of water while stirring the dough until smooth. Dust the table with flour, knead the dough well, shape it into a ball, place it on a plate, cover with a towel, and refrigerate for 2 hours.
- Wheat flour: 200 g
- Butter: 90 g
- Egg yolk: 1 piece
- Salt: to taste
2
Grease the tart pan with butter - it should be about 25 cm in diameter and at least 4 cm high. Roll out the dough into a circle, place it in the bottom of the pan, and press it with your fingers so that it covers the entire bottom and sides of the pan. You can trim excess dough from the edge of the pan with a knife. Prick the dough at the bottom of the pan with a fork in several places.
- Sunflower oil: 1 tablespoon
3
Preheat the oven to 180 degrees. Cut 40 grams of cheese into thin slices and grate the rest. Cut the bacon or ham into cubes. Then, place everything except the grated cheese in a dish and bake for 20 minutes until the dough is golden.
- Gruyere cheese: 90 g
- Bacon: 150 g
4
While the quiche is baking: beat the eggs with cream and milk and add salt. Take the dish out of the oven and set it to 220 degrees.
- Cream 40%: 250 ml
- Chicken egg: 4 pieces
- Milk: 175 ml
5
Pour the egg mixture over the ham and sprinkle with grated cheese. Return the dish to the oven for another 15 minutes, then reduce the heat to 180 degrees and leave the quiche in the oven for another 25 minutes until it turns golden brown. Remove the dish from the oven and let it sit for 10 minutes before transferring it to a plate. Serve warm.
- Gruyere cheese: 90 g