Classic French quiche with bacon, Swiss cheese, and a custard filling.

Ingredients

  • 8 slices bacon, cut into 1/2" pieces
  • 2 large eggs + 2 lg egg yolks
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1/2 tsp salt + 1/2 tsp white pepper
  • Pinch of nutmeg
  • 4 oz Gruyere cheese, grated ( ~1/2 cup)
  • 1-9" pie shell, partially baked 5-6 min

Crabmeat Quiche:

  • 3/4 cup milk
  • 3/4 cup heavy cream
  • 2 tbsp dry sherry
  • Pinch cayenne pepper
  • 8 oz (1 cup) cooked crabmeat
  • 2 tbsp chopped fresh chives

Leek and Goat Cheese Quiche:

  • 3/4 cup milk
  • 3/4 cup heavy cream
  • 2 medium leeks, white part only, diced (about 2 cups)
  • 2 tbsp unsalted butter
  • 4 oz mild goat cheese, broken into 1/2" pieces

Ham and Asparagus Quiche:

  • 3/4 cup milk
  • 3/4 cup heavy cream
  • 8 asparagus spears, cut on bias into 1/2" pieces (about 1 cup)
  • 4 oz deli baked ham, cut into 1/4" dice

Steps

  1. Adjust oven rack to center position and heat oven to 375 degrees.
  2. Fry bacon in skillet over medium heat until crisp and brown, about 5 minutes.
  3. Transfer with slotted spoon to paper towel-lined plate.
  4. Meanwhile, whisk all remaining ingredients except cheese in medium bowl.
  5. Spread cheese and bacon evenly over bottom of warm pie shell and set shell on oven rack.
  6. Pour in custard mixture to 1/2-inch below crust rim.
  7. Bake until lightly golden brown and a knife blade inserted about one inch from the edge comes out clean, and center feels set but soft like gelatin, 32 to 35 minutes.
  8. Transfer quiche to rack to cool.
  9. Serve warm or at room temperature.

Notes

  • For Crabmeat Quiche: Reduce milk and cream to 3/4 cup each, add sherry and cayenne to custard mixture, substitute crabmeat tossed with chives for bacon and cheese.
  • For Leek and Goat Cheese Quiche: Saute leeks in butter until soft, 5-7 min. Reduce milk and cream to 3/4 cup each, omit bacon, substitute goat cheese for gruyere, add leeks with cheese.
  • For Ham and Asparagus Quiche: Blanch asparagus in 1 quart salted boiling water until crisp-tender, about 2 minutes. Reduce milk and cream to 3/4 cup each, replace bacon and cheese with asparagus and ham.