Classic Quiche 70's Style
Transport your taste buds back to the 1970s with this Classic Quiche 70's Style, a timeless recipe that combines rich, savory flavors with a buttery, homemade crust. Featuring crispy bacon, sweet sautéed onions, and a generous helping of nutty Gruyère cheese, this quiche is nestled in a silky, spiced custard of eggs, heavy cream, and a hint of nutmeg. Perfect for breakfast, brunch, or a light dinner, this dish impresses with its golden, flaky crust and creamy, melt-in-your-mouth filling. Master the art of blind baking and elevate your culinary skills while preparing this retro favorite. Serve it warm or at room temperature with a crisp green salad for the ultimate nostalgic comfort.
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Ingredients
- 250 grams all-purpose flour
- 125 grams unsalted butter
- 3 tablespoons cold water
- 4 large eggs
- 240 milliliters heavy cream
- 120 milliliters milk
- 6 slices bacon
- 1 medium yellow onion, diced
- 120 grams Gruyère cheese, grated
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon nutmeg
- 1 teaspoon olive oil
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
In a large mixing bowl, combine the flour and a pinch of salt. Cut the cold butter into small cubes and add to the flour. Using a pastry cutter or your fingertips, mix until the mixture resembles coarse crumbs.
Step 3
Gradually add cold water, 1 tablespoon at a time, blending until the dough comes together. Form the dough into a disc, wrap it in plastic, and chill for 20 minutes.
Step 4
While the dough chills, cook the bacon in a skillet over medium heat until crispy. Remove from the skillet, crumble, and set aside. Reserve about 1 tablespoon of bacon grease in the skillet.
Step 5
Add the diced onion to the skillet with the reserved bacon grease and a teaspoon of olive oil. Sauté over medium heat until soft and translucent, about 5 minutes.
Step 6
Roll out the chilled dough on a lightly floured surface to fit a 9-inch (23 cm) tart or pie pan. Transfer the dough to the pan, pressing it into the bottom and sides. Trim any overhang, then prick the base with a fork.
Step 7
Blind bake the crust by placing a sheet of parchment paper over the dough and filling it with pie weights or dried beans. Bake for 10 minutes, then remove the weights and parchment and bake for an additional 5 minutes. Set aside to cool slightly.
Step 8
In a medium mixing bowl, whisk together the eggs, heavy cream, milk, salt, black pepper, and nutmeg until smooth.
Step 9
Scatter the bacon, sautéed onions, and grated Gruyère cheese evenly over the partially baked crust. Pour the egg mixture over the fillings, ensuring it spreads evenly.
Step 10
Carefully transfer the quiche to the oven and bake for 35-40 minutes, or until the custard is set and lightly golden brown on top.
Step 11
Remove the quiche from the oven and allow it to cool for at least 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
| Serving size | (1282.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3869.1 |
| Total Fat 281.2g | 0% |
| Saturated Fat 149.5g | 0% |
| Polyunsaturated Fat 4.3g | |
| Cholesterol 1426.2mg | 0% |
| Sodium 4463.5mg | 0% |
| Total Carbohydrate 210.8g | 0% |
| Dietary Fiber 9.1g | 0% |
| Total Sugars 12.5g | |
| Protein 109.3g | 0% |
| Vitamin D 233.3IU | 0% |
| Calcium 1579.3mg | 0% |
| Iron 16.5mg | 0% |
| Potassium 1277.7mg | 0% |
Source of Calories