Martha Stewart Cheese and Bacon Quiche Recipe
This dish is a true masterpiece for a weekend brunch. It is very rich, smoky, and full of flavor.
Equipment
- 9-inch pie dish.
- Kitchen Timer
- Medium skillet
- Measuring Cups
- Whisk
- Rolling Pin
- Oven mitts
- Kitchen Timer
Ingredients
- 1 PIE CRUST
- 8 slices BACON
- 4 large EGGS
- 1 cup HEAVY CREAM
- 1 cup GRUYERE CHEESE
- 1 small SHALLOT
- 1/8 tsp NUTMEG
- 1/2 tsp SALT
- 1/4 tsp BLACK PEPPER
Instructions
Prep the Crust
- Roll out your pie dough on a floured surface. Place it into the pie dish and trim edges. Pre-bake the crust for ten minutes so it stays crispy.
Cook the Bacon
- Fry the bacon strips in a hot skillet until brown. Place them on paper towels to drain the extra grease. Crumble the cold bacon into small and even pieces.
Whisk the Custard
- Crack the eggs into a large mixing bowl. Pour in the heavy cream and the whole milk. Whisk them until the mixture is very pale and smooth.
Add the Seasoning
- Sprinkle in the salt, pepper, and the ground nutmeg. Stir in the shredded Gruyere cheese with a big spoon. This provides the signature Martha Stewart savory flavor profile.
Fill the Dish
- Spread the bacon and shallots over the bottom crust. Pour the egg and cream mixture over the protein. Make sure the cheese is spread out very evenly.
Bake Until Set
- Put the dish into the hot oven at 375 degrees. Bake for thirty-five minutes until the center stops jiggling. Let it cool before you try to slice it.
Notes
➜ Drain the bacon well to avoid a greasy quiche.
➜ Pre-bake the crust to prevent a soggy bottom.
➜ Use room temperature eggs for a much smoother custard.
➜ Do not overbeat the eggs to avoid a puffy top.
➜ Let the quiche rest for minutes before you slice.
➜ Use sharp cheese for a much bolder savory flavor.