Sobre esta receta

Un clásico francés atemporal — una masa quebrada mantecosa y hojaldrada rellena de una crema sedosa y rica de huevos, nata, bacon crujiente y queso Gruyère de sabor intenso. Esta receta casera bien probada es accesible y indulgente, produciendo una quiche perfectamente cuajada y dorada cada vez. Sirva tibia, a temperatura ambiente o fría — es lo suficientemente elegante para invitados de brunch y lo suficientemente práctica para cenas de entre semana.

Instrucciones

1. 1

   In a large mixing bowl, whisk together the all-purpose flour and salt. Add the cold butter cubes and use your fingertips or a pastry cutter to work the butter into the all-purpose flour until the mixture resembles coarse, pea-sized crumbles — some larger chunks are fine. This creates flakiness.

2. 2

   Drizzle in the ice water one tablespoon at a time, stirring gently with a fork after each addition. Stop when the dough just comes together and holds when pressed — it should not be sticky or wet. Form into a flat disc, wrap in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days).

3. 3

   Preheat the oven to ![375°F]. On a lightly all-purpose flour-dusted surface, roll the chilled dough into a circle about 12 inches in diameter and roughly 1/8-inch thick. Carefully transfer to a pie dish, pressing gently into the bottom and sides. Trim any overhang to about 1/2 inch and fold it under itself to create a neat edge. Crimp decoratively with your fingers or a fork.

4. 4

   Blind bake the crust: Line the inside of the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then carefully remove the parchment paper and weights. Bake for another 5–8 minutes, until the bottom looks dry and just barely golden. Remove from the oven. If using, brush the bottom of the warm crust with a thin layer of Dijon mustard — this adds flavor and creates a moisture barrier.

5. 5

   While the crust blind bakes, cook the bacon lardons in a skillet over ^[medium heat] until crispy and golden, about 6–8 minutes. Remove with a slotted spoon and drain on a paper towel-lined plate. Pour off all but about 1 teaspoon of bacon fat from the pan.

6. 6

   In the same skillet with the reserved bacon fat, sauté the diced yellow onion over ^[medium-low heat] until softened and translucent, about 5 minutes. Do not let it brown. Remove from heat and let cool slightly.

7. 7

   In a large mixing bowl or large measuring cups (for easy pouring), whisk together the eggs, heavy cream, and milk until smooth and fully combined. Season with salt, black pepper, and freshly grated nutmeg. Whisk again to incorporate.

8. 8

   Scatter the cooked bacon and sautéed yellow onion evenly over the bottom of the pre-baked crust. Sprinkle the grated gruyere cheese evenly over the top of the bacon layer.

9. 9

   Carefully pour the eggs and heavy cream custard over the bacon and gruyere cheese. Pour slowly to avoid overflow — the filling should come to just below the crust rim. Transfer the quiche to the oven carefully.

10. 10

    Bake at ![375°F] for 30–35 minutes, until the edges are set and the center has just a slight wobble when gently shaken (like Jell-O, not liquid). The top should be lightly golden. Do not overbake — the custard will continue to set as it cools.

11. 11

    Remove from the oven and let the quiche rest on a wire rack for at least 15–20 minutes before slicing. This allows the custard to fully set and makes clean slices much easier. Serve warm or at room temperature.