Quiche mit Bacon und Käse in buttrigem Teig

Zutaten

• 1 pie crust
• 10 slices bacon (chopped)
• 1 cup shredded cheese (cheddar, Swiss, or Gruyère)
• 5 large eggs
• 1 cup whole milk or half-and-half
• 1/2 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground nutmeg (optional)
• 1/2 teaspoon garlic powder (optional)
• 2 tablespoons chives or green onions (sliced, for serving)

Zubereitung

1. 1

   Preheat the oven to 375°F (190°C).

2. 2

   If necessary, roll out the dough on a lightly floured surface to fit a 9-inch pie pan. Press the dough into the pan, trim any excess, and crimp the edges. Place it in the fridge to rest for 10 minutes.

3. 3

   Line the crust with parchment paper and fill with pie weights or dried beans.

4. 4

   Bake for 10 minutes, then remove the parchment and weights. Bake for another 5 minutes until lightly golden. Let cool slightly.

5. 5

   Starting with a cold pan, cook the bacon in a skillet over medium heat until crispy. Remove from the pan, and drain on paper towels.

6. 6

   In a medium bowl, whisk together the eggs, milk, cream, salt, pepper, nutmeg (if using), and garlic powder.

7. 7

   Sprinkle the bacon evenly over the partially baked crust.

8. 8

   Add the shredded cheese on top of the bacon.

9. 9

   Pour the egg mixture over the bacon and cheese.

10. 10

    Bake the quiche in a preheated oven at 375°F (190°C) for 35–40 minutes, or until the center is set and the top turns golden. If the crust begins to brown too quickly, cover the edges with a foil ring to prevent overbaking.

11. 11

    Remove from the oven and let cool for 10–15 minutes and scatter with chives before slicing.