Bacon and Cheese Quiche

Ingredients

For the dough:

Butter 110 g

Flour 184 g

Salt 1/4 tsp

Baking powder 1/8 tsp

Cream 5 tbsp

For the filling:

Bacon 200 g

Eggs 4

Milk 1 cup

Cream 1 cup

Salt 1/2 tsp

Gruyère Cheese 100 g

Ground black pepper to taste

Nutmeg 1 pinch

Divide the butter into 5 and 3 tablespoons. Cut into 1 cm cubes. Refrigerate the larger portion, and freezer the smaller portion for at least half an hour. Place the flour, salt, and baking powder in a plastic bag and also place in the freezer for half an hour.

 Pour the flour mixture into the processor and pulse several times to combine (retain the bag). Add the refrigerated butter and pulse for about 20 seconds, or until coarse crumbs form.

Add the frozen butter and pulse until the frozen butter pieces are the size of peas. Add the cream and pulse about 6 times, or until the dough sticks together slightly when pressed between your fingers.

At any stage, it's important not to overwork it, so the dough remains flaky and crisp, not tough and dense.

Pour the mixture into the bag and knead through plastic wrap (be careful not to overwork it), until the dough holds its shape well and becomes slightly elastic. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 45 minutes, or preferably overnight.

Roll the dough out to cover the bottom and sides of the pan. Transfer it to the pan (by wrapping it around a rolling pin or folding it in quarters). Cover with plastic wrap and refrigerate for 1 to 24 hours.

Make the filling: cut the bacon into strips and fry in a frying pan. Mix the eggs with cream, milk, and spices.

Preheat oven to 220°C (425°F). Line the pie crust with parchment paper, sprinkle dry rice or beans on top (making sure they hug the sides of the pan), and bake for 20 minutes. Remove the parchment paper and rice. Reduce the oven temperature to 180°C (350°F).

Spread the fried bacon evenly over the partially baked crust. Sprinkle with grated cheese, reserving a handful for sprinkling. Pour the egg mixture over the cheese, and sprinkle with the remaining cheese. Bake until the top is golden brown and the center is set, about 35 minutes. Serve warm or cooled. Pour this into a simple green salad. 

Bon appetit!