4 ounces bacon, diced
1 small onion, sliced
3 eggs
1-1/4 cup half and half
1/2 teaspoon kosher salt
1/8 teaspoon white pepper
1/8 teaspoon nutmeg
2 ounces Gruyere cheese, shredded


5-1/4 oz. all purpose flour (about 1-1/2 cups)
6 tablespoons unsalted butter, chilled, cut into small cubes
2 tablespoons shortening
1/2 teaspoon kosher salt
1/4 teaspoon sugar
3 tablespoons cold water


Preheat the oven to 375°F.

Sauté the bacon over medium heat until fat is rendered and bacon is becoming crisp. Remove bacon from pan and drain on a paper towel.

Pour off all but a tablespoon or so of the bacon fat. Return pan to heat and saute onions in the fat until soft and translucent. Sprinkle with a little kosher salt. Remove from pan and set aside.

In a medium bowl, whisk together the eggs, half and half, salt, pepper and nutmeg until combined but not frothy.

Spread the onions, cheese and bacon over the bottom of a baked 9-inch tart shell (recipe follows). Pour the custard over carefully, making sure not to pour over the top of the crust (It’s best to place the quiche on a sheet pan or cookie sheet before pouring in the custard.) Bake 25-30 minutes, or just until the custard is set and the top is very lightly browned.

Let cool for 10 minutes or more before slicing.

Quiche Variations

Instead of the bacon, onion and gruyere, substitute one of the following combinations:

  • Cooked drained spinach, sautéed mushrooms, Gruyere cheese
  • Roasted red pepper strips, caramelized onions, Fontina or aged Gouda cheese
  • Roasted poblano chiles and Monterey Jack cheese



Place flour, butter, shortening, salt, and sugar in food processor bowl. Process on pulse until fat is cut uniformly into the flour in very small pieces. Add water all at once, and process just until dough holds together. If dough is too dry to stick together, add more water by teaspoon increments. Wrap dough in plastic wrap and chill in refrigerator until it just begins to stiffen up.

Preheat oven to 400F.

On a lightly floured pastry mat or Silpat or on a piece of waxed paper, roll the dough out into a circle about 11 inches in diameter (dough should be about 1/4 inch thick). Carefully invert the mat or paper over a 9-inch tart pan with a removable bottom (1 inch high for the amount of filling in quiche recipe). Without stretching the dough, fit it into the bottom of the pan and up the sides. Trim excess crust, leaving about 1/4-inch extending over the edge of the pan.

Line the crust with a piece of aluminum foil and pour in pie weights, pennies, dried beans or rice to weight it down. Bake for 15 minutes. Remove the pan from the oven and carefully lift the foil out of the crust. Crust should be set but not browned. Return pan to the oven and bake for another 15 minutes. Bake until crust is medium golden brown – if it’s not done enough, it will get soggy when it’s filled.

Remove from the oven and let cool.

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