Bring a taste of the Birmingham Museum of Art to your kitchen with this savory masterpiece of bacon, Gruyère, and silky custard. This elevated recipe from Café BMA by Kathy G & Company is the ultimate French brunch staple.
Ingredients
YIELD: 1 (9-inch) Quiche
1 (9-inch) deep-dish, frozen piecrust
8 oz. thick-cut apple-smoked bacon
3 Tbsp. chopped shallots
1 thinly sliced sweet yellow onion
6 large eggs
2 cups heavy cream
¼ tsp. salt
¼ tsp. white pepper
Pinch of grated nutmeg
7 oz. grated Gruyère cheese
Preheat oven to 400° F. Remove the piecrust from freezer to just slightly thaw. With a fork, prick on the bottom of the dough and up the sides of the pan. Place on a baking sheet, and let bake for 10-15 minutes.
In a medium sauté pan, cook the bacon, stirring while cooking. (Do not let it burn or stick.) Render the bacon to about 80% crispiness. Remove the bacon from the pan, and place on a plate with a paper towel. Set the bacon grease aside. Add shallots and sliced sweet onion, and cook on low to medium heat for 10-15 minutes, stirring the onions until translucent with a hint of color. Remove from the stovetop.
In a mixing bowl, whisk eggs. Add the heavy cream, salt, white pepper, and nutmeg, and whisk together until evenly combined.
Spread the onions and shallot mixture on the bottom of the pre-baked piecrust. Top with half of the bacon, all the grated Gruyère cheese, and the remaining bacon. Pour on top of the egg custard.
Place the piecrust on baking pan, and cook at 325° F for 45-50 minutes, until the custard is set and slightly golden on top. Slice the quiche into 6 equal portions, and serve with a side salad.
Click here for more of Kathy G and Company’s French dishes.
