Bacon and Swiss Quiche with Flaky Crust
A buttery homemade crust filled with a silky egg custard, crisp bacon and nutty Swiss cheese. Perfect for brunch and just as good served at room temperature.
- Prep
- 25 min
- Cook
- 50 min
- Total
- 1 hr 15
- Serves
- 8
Blind-baking the crust first keeps the bottom crisp instead of soggy. Pull the quiche out when the center still has a gentle wobble; it finishes setting as it rests.
Method
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Whisk the flour and salt, then cut in the cold butter until the pieces are pea-sized. Sprinkle in ice water until the dough just holds together. Shape into a disk and chill for .
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Heat the oven to 375°F (190°C). Roll the dough into a 12-inch round and fit it into a 9-inch pie dish. Trim and crimp the edge, then freeze for .
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Line the crust with parchment and pie weights. Bake for , remove the weights and bake more, until pale golden.
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Scatter the bacon and Swiss cheese over the warm crust.
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Whisk the eggs, cream, milk, salt, pepper and nutmeg, then pour over the filling.
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Bake for , until puffed and golden and the center is just set with a slight wobble.
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Cool for before slicing.
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