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Bacon, Chive & Gruyere Quiche

A wedge of bacon, chive and gruyere quiche wish a side salad, garnished with flower petals on a round white plate. There a mimosa, a nutcracker who looks like a chef and salt & pepper shakers in the background.
Pepé stands proudly behind our bacon, chive & gruyere cheese quiche which we served with side salad that has arugula from my hubby’s garden and a homemade orange champagne vinaigrette. And watch brunch would be complete without a mimosa to wash it down?

Real Men Don’t Eat Quiche

Just kidding! That’s the title of a best-selling tongue-in-cheek book satirizing stereotypes of masculinity by the American screenwriter and humorist Bruce Feirstein, published in 1982.  The book was on The New York Times Best Seller list for 55 weeks and sold over 1.6 million copies. An Australian adaptation by Alex Buzo was published later that year – Wikipedia 

Yes they do! Real Men DO Eat Quiche

Well, while Pepé may still fear that men will take that book seriously, I’m not worried. I can vouch that this Bacon, Chive and Gruyere Quiche is outstanding. My husband absolutely loves it. Maybe he didn’t read the book. LOL

Chive blossoms make a nice garnish for a quiche. Garnish after baking so they don’t turn brown. When not in season, you can use other edible flowers or none at all.

Beautiful quiche garnished with fresh chives and chive blossom petals.

What type of pan should I use?

 

 

 

Bacon, eggs, chives, chive blossoms, milk grated gruyere cheese and a box grater, all on wood cutting board with a nutcracker who looks like a chef in the background.
Pepé has gathered our ingredients and is ready to make this awesome quiche for brunch.

Step-By-Step Instructions: 

Preheat oven to 400°F/205°C/Gas Mark 6. 

Make the crust. In a large bowl stir together the flour and salt. Cut in the butter with a pastry cutter until crumbly. Then add water and mix with your hands until smooth.

Cubes of butter and a pastry cutter on top of a pile of flour in a glass bowl.

Roll dough out to 1/8” (3 mm) thick. Place in a 9” (23 cm) spring-form pan (shown here), tart pan or deep dish pie pan.

Pastry dough being rolled out with a wooden rolling pin on a granite countertop.

Folding dough in quarters is a helpful way to transfer dough and to center it in your pan.

Pastry dough folded in quarters and laying in a spring form pan. The corner is is the center and the edge runs up the side of the pan. It's ready to unfold.

Press dough up the side of the pan at least 1 1/2” (4 cm). Pierce the dough all over with a fork.

Pastry dough in springform pan with edges pressed up the sides about 1.5 inches.

Either use pie weights to hold to dough in place before baking or aluminum foil. If using foil, spread a very thin layer of butter onto a 18” – 19” (45 cm – 48 cm) piece of aluminum foil.

Square piece of foil with a very thin coating of butter on it.

Place the foil, butter side down on top of the dough that’s already in the pan. This will keep hold the dough in it’s place while baking.

Buttered sheet of foil pressed into a spring form pan.

Bake this for 15-20 minutes or until dough is fully cooked. I learned this from Julia Child’s book, Mastering the Art of French Cooking. 

Remove the foil from the dough and let cool completely. Reduce the oven to 375°F/190°C/Gas Mark 5. 

Beat eggs, cream, salt, and white pepper in a large bowl. Chop the bacon and chives, shred the cheese and add everything to the egg mixture.

Chopped bacon and shredded cheese on a wood cutting board.

Chopped chives and shredded gruyere cheese on a wood cutting board.

Clear bowl with beaten eggs and chives with a whisk in the bowl. Chopped bacon and shredded cheese on a wood board in the background.

Pour this mixture into the pan with the cooled pie shell. You may have to redistribute some of the ingredients if they are not even.

Uncooked quiche ready for the oven.

Place this on a sheet pan just in case anything drips out of the pan and bake for 25-30 minutes or until it’s starting to slightly brown and a knife inserted into the center comes out clean. 

A wedge of bacon, chive and gruyere quiche wish a side salad, garnished with flower petals on a round white plate.

I like to garnish this bacon quiche with chive blossoms when in season, or other edible flowers such as marigolds or zinnias. 

A wedge of bacon, chive and gruyere quiche garnished with chive petals on a round white plate.

Bacon, Chive & Gruyere Quiche

Total Time1 hr
Course: Breakfast, Brunch, Lunch
Cuisine: French
Keyword: cheesy quiche, Chive Blossom Quiche
Servings: 7 Serving
Calories: 407kcal

Ingredients

Crust:

  • 1 Cup All Purpose Flour
  • 1/8 Teaspoon Salt
  • 1/3 Cup Cold Butter 6.5 tablespoons
  • 2 Tablespoons Cold Water

Filling:

  • 4 Extra Large Eggs
  • 6 Slices Cooked Bacon American streaky bacon
  • 1/4 Cup Chives fresh and chopped
  • 1 Cup Gruyere Cheese shredded (3 ounces)
  • 1 Cup Heavy Cream whipping cream
  • 1/4 Teaspoon White Pepper
  • 1/2 Teaspoon Salt
  • Chives chive blossoms or other edible flowers for garnish

Instructions

  • Preheat oven to 400°F/205°C/Gas Mark 6.
  • Make the crust. In a large bowl stir together the flour and salt. Cut in the butter with a pastry cutter until crumbly. Then add water and mix with your hands until smooth.
  • Roll dough out to 1/8” (3 mm) thick. Place in a 9” (23 cm) spring-form pan (shown here), tart pan or deep dish pie pan. Press dough up the side of the pan at least 1 1/2” (4 cm). Pierce the dough all over with a fork.
  • Either use pie weights to hold to dough in place before baking or aluminum foil. If using foil, spread a very thin layer of butter onto a 18” - 19” (45 cm - 48 cm) piece of aluminum foil. Place the foil, butter side down on top of the dough that’s already in the pan. This will keep hold the dough in it’s place while baking.
  • Bake this for 15-20 minutes or until dough is fully cooked.
  • Remove the foil from the dough and let cool completely. Reduce the oven to 375°F/190°C/Gas Mark 5.
  • Beat eggs, cream, salt, and white pepper in a large bowl. Chop the bacon and chives, shred the cheese and add everything to the egg mixture. Pour this mixture into the pan with the cooled pie shell. You may have to redistribute some of the ingredients if they are not even. Place this on a sheet pan just in case anything drips out of the pan and bake for 25-30 minutes or until it’s starting to slightly brown and a knife inserted into the center comes out clean.
  • I like to garnish with chive blossoms when in season, or other edible flowers such as marigolds or zinnias.

Nutrition

Calories: 407kcal | Carbohydrates: 15g | Protein: 14g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 191mg | Sodium: 439mg | Potassium: 129mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1147IU | Vitamin C: 1mg | Calcium: 232mg | Iron: 1mg

Other filled pastries you might like:

Tomato & Mozzarella Tart

tomato basil chicken tart

Chanterelle Mushroom Tart with Phyllo

Rustic chanterelle tart with ruffled filo dough crust sitting on a round wood pedestal that has bark around the edge. There are a few raw, whole chanterelles and some fresh thyme on the board for garnish and a nutcracker who looks like a chef in the background.
Pepé is drooling over our gorgeous chanterelle & gruyere tart.

Turkey Pot Pie

Pepe with turkey pot pie


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