I actually made this quiche for dinner last night... it was the first time I've ever made quiche (Joe loves it!) but I think it turned out pretty tasty :) I like this recipe because it is simple and, though I stuck pretty much to the original recipe this time, I think there are a lot of future possibilities for this quiche (I think I'll add some spinach or bell peppers next time!)! Also, I wouldn't use as much salt as the recipe suggests... I think that an extra pinch of sea salt is all that is necessary (the bacon and Gruyere gives it enough flavor... and you add salt to the onion while it is cooking).
Recipe from
Martha Stewart
Ingredients:
Flour (for rolling... I skipped this step)
1 homemade or store-bought single-crust pie dough (I used store-bought)
1 tablespoon unsalted butter
2 cups yellow onion, diced
Coarse salt and ground pepper (I used sea salt)
6 large eggs
3/4 cup heavy cream
3/4 pound bacon, cooked and crumbled
1 cup shredded Gruyere cheese
Directions:
Preheat oven to 375 degrees. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round (again, I skipped this step and just unrolled the dough directly into the pie pan). Place in a 9-inch pie plate, fold overhang under, and crimp the edges. Place a sheet of parchment paper over the dough and fill with pie weights or dried beans (I didn't do this either as I didn't have any parchment paper... I baked mine for about 15 minutes and kept a close eye on it... it seemed to work out just fine, only turning out maybe a little browner than it should have been). Bake until edge is dry and light golden, about 20 minutes. Remove parchment paper and weights.
In the meantime, melt butter in a large skillet over medium heat. Add onion and season with salt and pepper, cooking until light golden, about 8 to 10 minutes. In a medium bowl, whisk eggs and cream together. Add onion, bacon, and cheese, and season with 1/2 teaspoon salt and 1/4 teaspoon pepper (here is where I don't think you need that much salt, in fact, I don't think you need more than a pinch). Mix together, pour into crust, and bake until center of quiche is just set, 40 to 45 minutes (I only baked mine for about 35 and it was more than done... just keep an eye on it). Server warm or at room temperature.
This works really well with a leafy green salad. Also, there is a cook's note on the site that says the quiche can be stored, tightly covered, in the refrigerator for up to 3 days (ours is already gone!). To reheat, cover with foil and bake for about 15 minutes at 325 degrees.
I hope you all have a great weekend! Ours is going to be really busy... I hope you get to enjoy some downtime and some sunshine :)
❤Britt
