A classic french dish that would perfectly fit for breakfast, brunch or even dinner, with a fresh salad. It’s a shortcrust pastry filled with bacon a savory custard and cheese. My version contains also mushrooms, Dijon seed mustard and Compté cheese, it’s more Carbonara style 🙂
Ingredients
For the shortcrust pastry:
- 2 cups all-purpose flour
- 125 g cold butter
- 3 Tb vegetable oil
- 5 Tb very cold water
- ½ ts salt
- 1 pinch of sugar
For the filling:
- 200 g lardons (or lean bacon)
- 200 g sliced mushrooms
- 3 eggs
- 200 ml cream
- 200 ml milk
- 1 Tb Dijon seed mustard
- 200 g grated Compté (Parmesan or Cheddar)
- 1 pinch nutmeg
- salt, pepper
Ingredients
For the shortcrust pastry:
- 2 cups all-purpose flour
- 125 g cold butter
- 3 Tb vegetable oil
- 5 Tb very cold water
- ½ ts salt
- 1 pinch of sugar
For the filling:
- 200 g lardons (or lean bacon)
- 200 g sliced mushrooms
- 3 eggs
- 200 ml cream
- 200 ml milk
- 1 Tb Dijon seed mustard
- 200 g grated Compté (Parmesan or Cheddar)
- 1 pinch nutmeg
- salt, pepper
Directions
For the pastry:
- Preheat the oven to 180°C. Sieve the flour in a large clean bowl, put the salt, sugar, the oil and the cold butter chopped in bits. Rub the flour and the fat, until you get a breadcrumbs consistency.
- Add the cold water and work it together until you get a ball of dough. Start kneading the dough on a floured surface until it gets smooth and firm. Wrap the dough in clingfilm and let it in the fridge for one hour.
- Roll out the dough in to get a 0,5 cm thick and 4 cm larger all around than the buttered cake tin. Prick the bottom of the pastry with a fork, place brown-paper into the form and fill it with dry beans (it will keep the pastry from bubbling). Bake it for 10 minutes, then take away the beans and the brown-paper and bake it 5 more minutes.
For the filling:
- In a non-adhesive pan, grill the bacon and the mushrooms on medium-high heat until roasted, add the mustard, stir and switch off the heat. Reserve.
- Mix in a bowl the eggs with the cream, add the milk the nutmeg, salt and pepper.
Assembling the quiche:
- Put the lardons and mushrooms on the bottom of the precooked pastry and pour in gently the appareil (savory custard) and sprinkle the Compté on top.
- Bake for 30 minutes, until the appareil is set and the top is golden-brown. Wait 5-10 minutes before taking off the ring.
Directions
For the pastry:
- Preheat the oven to 180°C. Sieve the flour in a large clean bowl, put the salt, sugar, the oil and the cold butter chopped in bits. Rub the flour and the fat, until you get a breadcrumbs consistency.
- Add the cold water and work it together until you get a ball of dough. Start kneading the dough on a floured surface until it gets smooth and firm. Wrap the dough in clingfilm and let it in the fridge for one hour.
- Roll out the dough in to get a 0,5 cm thick and 4 cm larger all around than the buttered cake tin. Prick the bottom of the pastry with a fork, place brown-paper into the form and fill it with dry beans (it will keep the pastry from bubbling). Bake it for 10 minutes, then take away the beans and the brown-paper and bake it 5 more minutes.
For the filling:
- In a non-adhesive pan, grill the bacon and the mushrooms on medium-high heat until roasted, add the mustard, stir and switch off the heat. Reserve.
- Mix in a bowl the eggs with the cream, add the milk the nutmeg, salt and pepper.
Assembling the quiche:
- Put the lardons and mushrooms on the bottom of the precooked pastry and pour in gently the appareil (savory custard) and sprinkle the Compté on top.
- Bake for 30 minutes, until the appareil is set and the top is golden-brown. Wait 5-10 minutes before taking off the ring.
Serve it hot or cold, with a green salad.
Bon appétit!