Of course! Here is a comprehensive, in-depth look at the classic Bacon and Cheddar Quiche
, presented as a “big recipe” with all the elements you’ve requested.
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Introduction
The quiche is a culinary masterpiece that transcends the boundary between humble pie and elegant entrée. At its heart, it is a simple creation: a savory custard baked in a pastry shell. Yet, within that simplicity lies infinite versatility. This recipe focuses on a beloved classic: Bacon and Cheddar Quiche. It is a harmony of textures and flavors—the salty, crisp bite of bacon, the sharp, creamy tang of cheddar, the silkiness of the egg custard, and the flaky, buttery embrace of the crust. Perfect for a leisurely weekend brunch, a impressive lunch with a simple green salad, or even a simple dinner, this quiche is a testament to how magnificent basic ingredients can be.
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A Brief History
Quiche may be synonymous with French cuisine, but its origins lie across the Rhine in Germany. The word “quiche” is derived from the German word “Kuchen,” meaning “cake.” It originated in the medieval kingdom of Lothringen, which was later renamed Lorraine by the French. The original Quiche Lorraine was a simple affair of a bread dough filled with a custard of eggs, cream, and smoked bacon.
It was only after the dish was adopted by French cuisine that it evolved, with the bread dough being replaced by the more delicate pâte brisée (shortcrust pastry) and the addition of cheese (typically Gruyère) becoming standard. As it traveled to the United States and other parts of the world, the quiche became a canvas for culinary creativity, leading to variations like our Bacon and Cheddar version, which uses a quintessentially American cheese to create a new classic.
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The Benefits & Appeal for Lovers of Good Food
· Make-Ahead Marvel: A quiche can be baked a day in advance and reheated gently, making it a stress-free option for entertaining.
· Nutritionally Balanced: It provides a good balance of protein (eggs, bacon), fat (cream, cheese), and, if you add vegetables, vitamins and fiber.
· Versatile & Forgiving: The basic custard formula is a perfect template. Don’t have cheddar? Use Swiss. Don’t eat bacon? Use sautéed mushrooms or spinach. The quiche is forgiving of substitutions.
· Crowd-Pleaser: Its rich, savory flavor and elegant appearance make it a guaranteed hit at potlucks, brunches, and family gatherings. It’s a true “lover’s” dish—meant to be shared and enjoyed with others.
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Formation: The Anatomy of a Perfect Quiche
A successful quiche relies on three key components working in harmony:
1. The Crust: A blind-baked, flaky, and sturdy shell that contains the filling without becoming soggy.
2. The Filling: The “add-ins” (bacon, cheese, onions) that provide the primary flavor and texture.
3. The Custard: The liquid matrix of eggs and dairy that binds everything together and sets to a silky, creamy consistency.
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Ingredients
For the Savory Pie Crust (or use 1 store-bought pie crust)
· 1 ¼ cups (150g) all-purpose flour
· ½ teaspoon salt
· ½ cup (115g) cold unsalted butter, cubed
· 3-4 tablespoons ice water
For the Filling
· 6 slices thick-cut bacon, chopped
· 1 medium yellow onion, finely chopped
· 1 cup (about 115g) shredded sharp cheddar cheese
· 1/4 cup chopped fresh chives or parsley (optional)
For the Custard
· 4 large eggs
· 1 ½ cups (360ml) heavy cream (or half-and-half for a lighter option)
· ½ teaspoon salt
· ¼ teaspoon black pepper
· ⅛ teaspoon freshly grated nutmeg (highly recommended)
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Instructions & Methods
Part 1: The Crust (Pâte Brisée)
1. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt.
2. Cut in Butter: Add the cold, cubed butter. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until the mixture resembles coarse meal with a few pea-sized pieces of butter remaining. These butter pieces are key for a flaky crust.
3. Add Water: Sprinkle the ice water, one tablespoon at a time, over the mixture. Gently mix with a fork until the dough just begins to clump together. Do not overwork.
4. Form and Chill: Gather the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
5. Roll Out: On a floured surface, roll the dough into a 12-inch circle. Carefully transfer it to a 9-inch pie dish. Gently press it into the bottom and sides.
6. Trim and Crimp: Trim the overhang to ½-inch, then fold it under itself and crimp the edges as desired.
7. Blind Bake: Preheat oven to 375°F (190°C). Prick the bottom of the crust all over with a fork. Line the crust with parchment paper or foil and fill with pie weights or dried beans. Bake for 15 minutes. Remove the weights and parchment and bake for another 5-10 minutes, until the crust is lightly golden and set. Let it cool slightly.
Part 2: The Filling & Assembly
1. Cook Bacon: In a skillet over medium heat, cook the chopped bacon until crisp. Remove with a slotted spoon and drain on paper towels.
2. Sauté Aromatics: Pour off all but one tablespoon of the bacon grease. Add the chopped onion to the same skillet and cook over medium heat until softened and translucent, about 5-7 minutes.
3. Assemble the Base: Spread the cooked onions evenly over the bottom of the pre-baked pie crust. Sprinkle the crisp bacon and shredded cheddar cheese over the onions.
4. Prepare the Custard: In a medium bowl, whisk the eggs vigorously until uniform. Whisk in the heavy cream, salt, pepper, and nutmeg until the mixture is smooth and well-combined.
5. The Final Pour: Carefully pour the custard mixture over the bacon, cheese, and onions in the pie crust.
Part 3: Baking to Perfection
1. Bake: Place the quiche on a baking sheet (to catch any potential drips) and bake at 375°F (190°C) for 35-45 minutes. The quiche is done when the edges are set and puffed, and the center jiggles only slightly when gently shaken. A knife inserted about 1 inch from the center should come out clean.
2. Cool and Set: This step is crucial! Let the quiche cool on a wire rack for at least 20-30 minutes before slicing. This allows the custard to fully set, ensuring clean, beautiful slices.
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Nutrition Information (Approximate per slice, 1/8 of quiche)
· Calories: ~480 kcal
· Carbohydrates: 18g
· Protein: 14g
· Fat: 39g (Saturated Fat: 22g)
· Cholesterol: 195mg
· Sodium: 580mg
· Calcium: 180mg
· Iron: 1.5mg
Note: Values are estimates and can vary based on specific ingredients and portion sizes.
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Conclusion
The Bacon and Cheddar Quiche is more than just a recipe; it is a celebration of comfort and simplicity. From its humble European beginnings to its place on modern tables, it has remained a dish that nourishes both body and soul. The process of creating the flaky crust, the savory filling, and the silky custard is a rewarding culinary journey. Whether you serve it warm from the oven or at room temperature the next day, each rich, satisfying slice is a testament to the timeless appeal of combining a few quality ingredients with care and technique.
For the Lovers: Variations and Pairings
The true joy of a quiche is its adaptability. Encourage your inner chef to experiment!
· For the Veggie Lover: Substitute the bacon with 1 cup of sautéed mushrooms, spinach (thoroughly wrung dry), or roasted broccoli.
· For the Gourmet Lover: Use Gruyère cheese instead of cheddar and add a tablespoon of fresh thyme.
· For the Spice Lover: Add a pinch of cayenne pepper or a few dashes of hot sauce to the custard.
· The Perfect Pairing: Serve a slice with a bright, acidic mixed green salad with a simple vinaigrette to cut through the richness. A glass of crisp Sauvignon Blanc or a dry Sparkling Cider complements it beautifully. For brunch, a classic Bellini or fresh orange juice is the perfect accompaniment.
