I love making quiches, it is my favourite way to enjoy my eggs! This is my favourite quiche crust recipe, I find its simple and turns out every time.
1 cup flour
1/2 tsp salt
1/8 tsp dried thyme
1/8 tsp dried basil
1/4 cup ice water
1/4 cup canola oil
5 slices bacon, cooked and chopped
1/2 cup cream
1/2 cup 2% milk
1/8 tsp ground nutmeg
2 Tbsp green onions chopped
1/4 tsp salt
3/4 cup gruyere cheese, grated
Crust: In a bowl combine flour, salt, thyme and basil. With a fork stir in ice water and canola oil until dough forms a ball. Flour your cleaned counter and lay dough on top. Roll out dough so that it is about 1 inch bigger then your tart pan. About 1.5 inches if you are using a pie pan. Make sure to add flour as you go to ensure it is not sticking. Once rolled out lay your rolling pin on top, roll dough onto pin to transfer to carefully transfer to tart pan. Press down into all the edges and sides of the tart pan. Using scissors or sharp knife cut around the top for a nice clean edge. Wrap and store in fridge for 4 hours or overnight if making ahead of time.
Once shell has been in fridge and ready to bake. Preheat oven to 400˙F. With a fork pierce bottom of crust about 5-6 times evenly on the base. Place parchment paper down onto shell and pour in dried beans to weight down. Bake in oven for 15-20 minutes or until light golden brown. Remove from oven and let cool slightly before continuing with the next steps.
Lower oven temperature to 350˙F.
For filling whisk together cream, milk, eggs, nutmeg, green onions and salt. Stir in cooked bacon and 1/2 the cheese. Pour filling into cooled par baked tart shell. Top with remaining cheese. Bake for 45-50 minutes until egg mixture is set and cheese on top is a light golden colour.
Let cool 5-10 minutes before popping base out of tart shell. Enjoy!
I cooked my bacon on a parchment lined baking sheet in the oven while I was par baking my tart shell. I find this way of cooking bacon far less messy then on the stove in a pan! Once it is nice and crispy remove from oven, drain off access fat, pat dry and fully cool before chopping.