Rustic Quiche with Morbier and Bacon Recipe
This crustless rustic quiche is a true invitation to comfort. By combining the character of Morbier cheese with smoked bacon and the softness of potatoes, it becomes the ideal dish for cold days. Simple to prepare (15 minutes prep, 35 minutes cooking) and generous (serves 4 to 6), this recipe combines authentic flavors for an ultra-melting result. Made with cooked potatoes, sliced onions, browned bacon and generous slices of Morbier, everything is covered with an egg and cream mixture, then baked until golden. You can customize this recipe by adding sautéed mushrooms for a forest touch, or replace Morbier with Reblochon or Saint-Nectaire. For a lighter version, replace part of the cream with milk or cottage cheese. Serve hot with a green salad for a complete and balanced meal. A generous rustic quiche, offering a tasty contrast between the smokiness of the bacon and the fruity sweetness of melted Morbier. It is a complete and comforting dish ideally served hot, accompanied by a well-seasoned green salad to balance the richness of the cheese.
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- 1
Finely chop the onion. In a pan without added fat, sauté the onions and bacon until golden brown. Remove excess fat if necessary.
- 2
Take a gratin dish or a quiche pan, previously buttered. Arrange the cooked potato pieces in the bottom of the pan to cover the entire surface. Season lightly with salt and pepper.
- 3
Spread the sautéed onion and bacon mixture evenly over the potatoes.
- 4
Cover the entire preparation with slices of Morbier.
- 5
In a bowl, beat the 4 eggs with the heavy cream. Add salt, pepper, and a generous amount of parsley and garlic mix. Whisk until smooth.
- 6
Pour the quiche mixture over the cheese and potatoes. Make sure the liquid spreads evenly. Sprinkle with grated cheese and a final pinch of parsley mixture for color.
- 7
Bake in a preheated oven at 190°C (375°F) for 30 to 35 minutes. The quiche should be golden brown and the cheese perfectly melted.
- If you use potatoes already cooked the day before, make sure they are at room temperature for more even baking. If you don't have Morbier, you can make this recipe with Reblochon or Saint-Nectaire for an equally delicious result. Add some sautéed mushrooms to the pan along with the onions to bring a woody note to your quiche. For a lighter version, you can replace part of the cream with milk or cottage cheese, although the texture will be slightly less creamy.
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