Bacon & potatoes quiche

Ingredients

The Pastry

400 grams (14.1 ounces) pâte brisée (ready-made)

Pouring

125 grams (4.4 ounces) heavy cream

63 grams (2.2 ounces or 1/4 cup) milk

75 grams (2.6 ounces or 1 1/2 large eggs) egg

2 grams (0.07 ounces or 1/3 teaspoon) salt

ground black pepper, to taste

The Filling

100 grams (3.5 ounces) bacon

100 grams (3.5 ounces) onions

20 grams (0.7 ounces) garlic

100 grams (3.5 ounces) potatoes

100 grams (3.5 ounces) broccoli

100 grams (3.5 ounces) porcini mushrooms

hot pepper, to taste

100 grams (3.5 ounces) cream cheese

50 grams (1.75 ounces) cheddar cheese

50 grams (1.75 ounces) gouda cheese

100 grams (3.5 ounces) cherry tomatoes

rosemary, to taste

salt, to taste

ground black pepper, to taste

Decor

truffle, to taste

olive oil, for drizzling

Instructions

Step 1

Step 1: The calculation in the recipe is for two 16cm (6.30 inch) quiches. Make sure to adjust the quantities if you are making different sizes or quantities.

Step 2

Step 2: Whisk all the pouring ingredients (heavy cream, milk, egg, salt, and ground black pepper) in a bowl until combined. Make sure the mixture is well blended for an even flavor throughout the quiche.

Step 3

Step 3: Fry the garlic and onion in olive oil, stirring constantly until they become fragrant. Cut the potatoes into cubes and blanch them in boiling water for a minute. Rinse the broccoli thoroughly and blanch it in boiling water. If you are using dried porcini mushrooms, soak them first and then fry them quickly in olive oil. Cut the mozzarella into 1cm (0.40 inch) cubes.

Step 4

Step 4: Cut the bacon and hot peppers into small pieces. Cut the cherry tomatoes in half and spread them evenly on a baking sheet. Drizzle with olive oil and sprinkle with rosemary, salt, and black pepper. Stir to spread the seasoning evenly. Bake for 10 minutes at 392°F (200°C), then reduce the heat to 302°F (150°C) and bake for another 15 minutes. Use parchment paper to prevent sticking and easy cleanup.

Step 5

Step 5: Spoon the filling into 80% baked pastry bases and sprinkle with a little cheddar and gouda. Fill with the prepared pouring mixture, and bake for 40 minutes at 347°F (175°C). Make sure the quiche is set and lightly golden on top before removing from the oven.

Step 6

Step 6: Drizzle with olive oil and garnish with thinly sliced truffle before serving. For an extra touch, add some freshly chopped herbs on top before serving.

Servings

Picture this: A sunny afternoon, friends gathered around a picnic blanket, and this delightful quiche taking center stage. 🧺🌞 Start the serving on a high note by pairing your quiche with a fresh spring salad. The vibrant greens and crunchy vegetables bring a refreshing contrast to the rich and creamy quiche. 🥗 Want to elevate your brunch game? Serve the quiche with a mimosa or a freshly squeezed juice. 🥂🍊Place the quiche slices on a beautiful wooden board, and drizzle a touch more olive oil and sprinkle with flaky sea salt for extra flair. 🌿✨ For a cozy dinner party, complement your quiche with a bowl of hearty soup or a glass of your favorite wine. 🍷🍲 Captivating both in taste and presentation, this quiche seamlessly fits any meal and steals the spotlight!

Equipment

Mixing Bowl

Ensure it's big enough to accommodate all your ingredients. Stainless steel works best!

Whisk

A sturdy whisk is crucial for combining all the ingredients smoothly. Silicone whisks are easy to clean.

Baking Sheet

This will come in handy for roasting the cherry tomatoes. Consider using a silicone mat to prevent sticking.

Quiche Pans (16cm)

These pans should ideally have removable bottoms for easy release. Non-stick varieties are best.

Oven

A reliable oven with accurate temperature control is key. Consider using an oven thermometer for precision.

Variations

For those on a gluten-free journey, substitute the pâte brisée with a gluten-free pastry crust. Easily found in most grocery stores, this swap ensures everyone can enjoy this delicious quiche. 🌾💚 **Vegans**, don't worry, we've got you covered! Replace the heavy cream and milk with coconut cream or any plant-based alternative. 🌿 Swap out the eggs for a flaxseed mixture (1 tbsp ground flaxseed + 2.5 tbsp water = 1 egg). Use vegan bacon and dairy-free cream cheese, cheddar, and gouda. Voilà, a plant-based quiche that's just as flavorful! 🌱

Faq

Why did my crust turn out soggy?
One common reason is not pre-baking the crust long enough. Make sure your crust is 80% baked before adding the filling to prevent a soggy bottom.
Can I make the quiche ahead of time?
Absolutely! You can prepare the filling and crust separately in advance. Store them in the fridge and assemble just before baking.
How can I ensure my quiche is evenly cooked?
Bake your quiche on the center rack of the oven and ensure even distribution of the filling. Rotating the quiche halfway through baking can also help.
What can I substitute for heavy cream?
If you're looking for a lighter option, half-and-half or even milk can work well. For a richer texture without cream, try coconut milk or a non-dairy alternative.
How do I store leftovers?
Leftover quiche can be refrigerated for up to three days. Make sure to cover it tightly with plastic wrap or store in an airtight container. Reheat in the oven for the best results.
Can I freeze the quiche?
Yes, you can freeze quiche. Wrap it in plastic wrap and aluminum foil to prevent freezer burn. Thaw overnight in the refrigerator before reheating in the oven.