Ultra Gourmet Bacon and Cheese Quiche
Dive into the heart of traditional French cuisine with this ultra-gourmet bacon and cheese quiche. Its crispy pastry base and creamy filling made with eggs, fresh cream, smoked bacon, and melting cheese will delight every palate. Easy and quick to prepare, it's perfect for a family meal or with friends. Follow our detailed steps for a perfect quiche, golden brown and soft inside. Feel free to personalize it with your favorite herbs. This comforting quiche, served warm with a salad, is a timeless classic that will please everyone.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Unroll the shortcrust pastry and line a lightly greased tart tin. Press the edges well and prick the base with a fork. Place in the refrigerator.
- 2
Cook the bacon lardons over medium heat without fat for 5-7 minutes until golden. Drain on paper towels.
- 3
In a bowl, break the eggs and whisk them. Gradually add the fresh cream, mixing for a smooth texture.
- 4
Incorporate the salt, pepper, thyme, and chopped parsley. Mix thoroughly.
- 5
Add the cooled bacon lardons and grated cheese to the mixture. Stir gently.
- 6
Remove the tin from the refrigerator and pour the mixture over the pastry. Smooth the surface with a spatula.
- 7
Bake at 180°C (static heat) for about 40 minutes, until the quiche is golden and the center is set.
- 8
Let rest for 5 to 10 minutes before slicing to allow the filling to firm up.
- Serve this quiche warm or at room temperature, accompanied by a crisp green salad with a lemon vinaigrette.
- Variations: Replace the cheese with Comté, cheddar, or blue cheese. Add herbs like chives or rosemary. Incorporate vegetables (bell peppers, spinach, mushrooms) or proteins (ham, smoked salmon).
- To prevent the pastry from puffing up, you can use baking beans during a 10-minute blind bake.
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