This recipe delivers a perfectly set, silky custard that isn’t watery, nestled inside a beautifully crisp pastry crust.
Prep time: 20 minutes
Cook time: 45–50 minutes
Yields: 1 deep-dish quiche (8 slices)
🛒 Ingredients
The Base:
1 unbaked 9-inch deep-dish pie crust (homemade or high-quality store-bought)
The Filling:
6–8 slices thick-cut bacon, cooked crispy and crumbled
1 cup Gruyère or Swiss cheese, freshly shredded
1/4 cup finely chopped chives or green onions
The Custard:
4 large eggs
1 cup heavy cream
1/2 cup whole milk
1/4 tsp salt
1/8 tsp black pepper
A pinch of ground nutmeg (the secret to a true French custard!)
👩🍳 Step-by-Step Instructions
1. Prep and Blind Bake the Crust:
Preheat your oven to 200°C (400°F). Roll out your pie crust into a pie plate, crimp the edges, and prick the bottom all over with a fork. Line with parchment paper, fill with pie weights (or dried beans), and bake for 10 minutes. Remove the paper/weights and bake for another 3–5 minutes until lightly golden. Lower the oven temperature to 180°C (350°F).
2. Layer the Goodness:
Sprinkle the crispy crumbled bacon, shredded cheese, and chopped chives evenly over the bottom of your warm, pre-baked crust.
3. Whisk the Custard:
In a bowl, vigorously whisk together the eggs, heavy cream, whole milk, salt, black pepper, and nutmeg until completely smooth and slightly frothy.
4. Pour and Bake:
Carefully pour the egg mixture over the bacon and cheese layers. Place the quiche in the oven and bake at 180°C (350°F) for 45 to 50 minutes. The top should be deeply golden brown, and the center should just slightly jiggle when moved.
5. Rest and Slice:
Let the quiche rest for at least 15–20 minutes before slicing. This allows the rich custard to fully set so you get clean, beautiful slices. Garnish with a few extra fresh chives on top.