Rich and Flavorful French Quiche
Impress Your Guests! Make the Perfect Crispy Outside, Creamy Inside French Egg Tart, Quiche
Once you taste it, you’ll never forget its tenderness and flavor! Originally made to impress guests, this French egg tart, quiche, is now a frequent go-to for snacks or special occasions. Featuring a buttery, crispy tart shell filled generously with a smooth and moist custard, each bite is pure bliss. Make this delightful quiche yourself, perfect for sharing with loved ones or celebrating a special day!
Tart Shell (for #2 pan, 165mm diameter x 20mm height)- 80g all-purpose flour
- 60g cold unsalted butter, cut into cubes
- 1/2 tsp salt
- 1 Tbsp cold water
Filling Ingredients- 1/2 onion, finely chopped
- 4-5 slices bacon, chopped
- 1 large egg
- 30ml milk or heavy cream
- 20g Emmental cheese, grated
- Salt, to taste
- Black pepper, to taste
- Parsley flakes, for garnish (optional)
- 1/2 onion, finely chopped
- 4-5 slices bacon, chopped
- 1 large egg
- 30ml milk or heavy cream
- 20g Emmental cheese, grated
- Salt, to taste
- Black pepper, to taste
- Parsley flakes, for garnish (optional)
Cooking Instructions
Step 1
First, let’s prepare the tart shell, which will be the base of your quiche. Cut the cold unsalted butter into approximately 1cm cubes. Using cold butter is key to achieving a wonderfully crisp tart shell.
Step 2
In a large bowl, add the sifted all-purpose flour. Mix in the salt and cold water with your hands. Gently combine them; be careful not to overwork the dough.
Step 3
Add the cubed cold butter to the flour mixture. Using a pastry blender or a scraper, cut the butter into the flour until it resembles coarse crumbs, with some pea-sized pieces of butter remaining. Work quickly to prevent the butter from melting due to the warmth of your hands.
Step 4
Once the butter is well incorporated and the mixture is crumbly, transfer the dough into a piece of plastic wrap. Instead of kneading, use a spatula or scraper to gather the dough into a cohesive ball. This helps maintain the butter’s texture for flakiness.
Step 5
Place the dough into the plastic wrap and gently press it together to form a uniform disc, ensuring the butter doesn’t melt. Don’t worry if the shape isn’t perfect. Wrap it tightly and refrigerate for about 20 minutes to allow the butter to firm up.
Step 6
Remove the chilled dough from the refrigerator. It might be quite firm, so place another sheet of plastic wrap over the dough before rolling. This prevents cracking and helps you roll it out evenly.
Step 7
Roll out the dough to about 3mm thickness, making sure it’s large enough to generously cover your tart pan. Aim for an even thickness all around.
Step 8
Carefully lift the rolled-out dough. Using the plastic wrap underneath as a guide will help prevent the dough from breaking. Gently place the dough into the tart pan.
Step 9
Press the dough gently into the bottom and up the sides of the pan with your fingertips, ensuring it adheres well to the pan’s shape. Trim any excess dough from the edges for a neat finish.
Step 10
To prevent the tart shell from puffing up during baking, prick the bottom all over with a fork. These small holes will allow steam to escape.
Step 11
Now for ‘blind baking’. Line the tart shell with parchment paper, then fill it with pie weights (or baking beans). If you don’t have pie weights, dried rice, beans, or even lentils work well. This step is crucial for a crisp, unpuffed bottom and sturdy sides.
Step 12
Bake in a preheated oven at 150°C (300°F) for 15 minutes. After the initial bake, carefully remove the parchment paper and pie weights. Bake for another 5 minutes to ensure the tart shell is fully dry and crisp. Your tart shell is now ready!
Step 13
Next, prepare the filling ingredients. Finely chop the onion and chop the bacon into bite-sized pieces. Lightly oil a pan and sauté the onions over medium-low heat until translucent. Add the bacon and cook until it’s lightly browned and slightly crispy. Drain the cooked bacon and onions on paper towels to remove excess grease.
Step 14
In a bowl, crack the egg. Add the milk or heavy cream, a pinch of salt, and a dash of black pepper. Whisk gently until well combined. This forms the base of your creamy filling. (This amount is sufficient for a 2-serving quiche.)
Step 15
Sprinkle the grated Emmental cheese evenly over the bottom of the pre-baked tart shell. The cheese acts as a binder and adds a wonderful depth of flavor.
Step 16
Arrange the cooked bacon and onions over the cheese. Sprinkle another layer of grated cheese on top. You can repeat these layers for a richer filling. Feel free to add other ingredients like chopped bell peppers or mushrooms.
Step 17
Carefully pour the prepared egg mixture over the filling ingredients. Be careful not to overfill; aim to fill the shell to about 80-90% capacity to prevent overflow during baking.
Step 18
Finally, garnish with parsley flakes if desired. Bake in a preheated oven at 170°C (340°F) for approximately 10 minutes, or until the filling is set, lightly golden, and the edges are slightly puffed. A toothpick inserted into the center should come out clean.
Step 19
Let the quiche cool slightly after removing it from the oven. To remove it from the pan, gently hold the outer edge of the pan and slide the base downwards. Using a paper towel can help if it sticks slightly, but often it will release cleanly on its own.
Step 20
Your exquisite quiche is ready! The buttery, crisp tart shell perfectly complements the tender, creamy filling, creating a delightful culinary experience. Enjoy it warm for the best flavor!
