Traditional Quiche
Serves | 4 |
Region | French |
A savory, open-crust pastry filled with a creamy-egg mixture. Can be served hot or cold. This version is filled with bacon, chives, and parsley!
Ingredients
The crust
- 1 cup flour
- 1/2 cup butter
- 4 teaspoons water
- 1 pinch of salt
- 1 egg yolk
The filling
- 6 medium slices bacon
- 3 onions, thinly sliced
- 6-8 chives
- 1 bunch parsley, small
- 2 tablespoons butter
- 3 eggs
- 1 3/4 cup heavy cream (crème fraîche)
Note
UTENSILS YOU WILL NEED FOR THIS RECIPE:
- 11" pie pan
- Medium frying pan
- Stainless saucepan
- Glass ramekin dish
- Large glass salad bowl
- Large ladle
- Slotted spoon
- Brush
- Wooden spoon
Directions
Preparation | |
Step 1 | |
Preparation: Make dough for the crust by putting flour in the salad bowl. Add a pinch of salt, the water, and the butter, then mix. | |
Step 2 | |
Thoroughly mix the dough with the wooden spoon and continue kneading it by hand to soften it. | |
Step 3 | |
Cook the onions in the 2 TBSP. butter until they are slightly caramelized and translucent; set aside. | |
Step 4 | |
Boil the bacon in a saucepan and reserve once slightly firm. | |
Step 5 | |
Spread out the crust in the oiled pie pan and cover the edges well. Preheat the oven to 400 degrees F. | |
Step 6 | |
Wash the edges of the crust with the egg yolk. Prick the crust bottom with a fork several times, then bake the crust for 10 minutes. | |
Step 7 | |
Take the crust out of the oven and place the onions, then the bacon, on the bottom of the pan. | |
Step 8 | |
Chop the herbs and sprinkle them evenly over the bacon slices. | |
Step 9 | |
Whisk together the egg and cream mixture, then pour it in gently. | |
Step 10 | |
Bake in the oven for 25 minutes at 400 degrees F, then increase temperature to 425 degrees F for 20 minutes. |