Bacon and cheese quiche

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Description:

This quiche is a decadent and comforting classic. The salty, crispy bacon pairs perfectly with the creamy, cheesy custard, all encased in a flaky, buttery crust. It’s a fantastic brunch dish, a satisfying light lunch, or even a sophisticated appetizer.

Recipe: Bacon and Cheese Quiche

Yields: 6-8 servings
Prep time: 20 minutes
Cook time: 45-55 minutes

Ingredients:

• For the Crust:
  • 1 ½ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup (1 stick) cold unsalted butter, cut into cubes
  • 4-6 tablespoons ice water
• For the Filling:
  • 6 slices bacon, diced
  • 1 medium onion, chopped
  • 4 large eggs
  • 1 cup heavy cream
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded cheddar cheese (or a mix of cheddar and Gruyere)

Instructions:

1. Make the Crust: In a large bowl, whisk together flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Form into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

2. Preheat & Cook Bacon: Preheat oven to 375°F (190°C). While the crust chills, cook the diced bacon in a skillet over medium heat until crispy. Drain on paper towels and set aside.

3. Sauté Onion: In the same skillet, add the chopped onion and sauté until softened, about 5 minutes.

4. Prepare the Egg Custard: In a large bowl, whisk together the eggs, heavy cream, milk, salt, and pepper.

5. Assemble the Quiche: Roll out the chilled dough on a lightly floured surface to a 12-inch circle. Carefully transfer to a 9-inch pie plate. Crimp the edges for a decorative finish. Sprinkle the bottom of the crust with a tablespoon of the cooked bacon. Top with the sautéed onion. Pour the egg mixture over the ingredients. Sprinkle evenly with the shredded cheese and remaining bacon.

6. Bake: Bake for 45-55 minutes, or until the crust is golden brown and the custard is set. A knife inserted into the center should come out clean (with a tiny bit of wiggle).

7. Cool & Serve: Let the quiche cool for at least 10-15 minutes before slicing and serving.

Notes:

• Cold Ingredients are Key: Using very cold butter and ice water for the crust is crucial for a flaky texture.
• Don’t Overbake: Overbaking will result in a dry quiche. Watch it carefully during the last 10 minutes.
• Variations: Feel free to add other ingredients like chopped spinach, mushrooms, or herbs to the filling.

Would you like me to:

• Adjust the recipe for a different number of servings?
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  Bacon and cheese quiche dish , Jasper Johns style, HD, sharp focus, stunningly beautiful, low-poly style, low-poly game art, polygon mesh, jagged, blocky, wireframe edges, centered composition
  
  
  Negative prompt

  noisy, sloppy, messy, grainy, highly detailed, ultra textured, photo, extra eyes, bad eyes, ugly eyes, imperfect eyes, deformed pupils, deformed iris, cross-eyed, poorly drawn face, bad face, fused face, ugly face, worst face, unrealistic skin texture, out of frame, poorly drawn hands, cloned face, double face, blurry, bad quality
  
  Text model: gemma3

Image model: g0dd355

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