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overhead view of 3 cheese quiche#2

3 cheese quiche

an awesome quiche of 3 cheeses toasted onion and bacon

Course Baking, Breakfast, Brunch
Cuisine American, British, French, German
Servings 8

Ingredients

1 recipe Pie crust for 9 inch deep dish pie or quiche

  • 6 slices smoky bacon
  • 1 medium onion, finely chopped, about 1 cup
  • 4 oz goat cheese, crumbled
  • 4 oz Smoked Gouda, grated
  • 4 oz Gruyere, grated, or any swiss cheese
  • 8 large eggs
  • 1 1/2 cups whole milk
  • 1 cup heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 teaspoon ground nutmeg

Instructions

  1. Prepare the Pie crust and let chill for several hours, if possible.

  2. Roll out the pie crust and fit it into a deep dish fluted quiche with removable bottom or a tart or pie pan 2 inches or deeper. You may need to press the pastry into the flutes. You can leave the edges overhang if you desire and trim after it has baked or trim ahead of time. You can also use a 9-inch springform pan. 

  3. Let chill for 1 hour. 

  4. While the crust is chilling, cook the bacon in a large skillet big enough to not crowd the bacon slices.

  5. Cook until the bacon starts to crisp but is not burned, turning as necessary. 

  6. Save about 1 tablespoon of the bacon drippings and discard the remaining fat or use for some other purpose such as sautéing green beans or cooking fried eggs. 

  7. Drain the crisp bacon onto paper towels and put aside. 

  8. Sauté the chopped onion in the reserved bacon drippings until it begins to brown on the edges and it is very soft. 

  9. Let cool until room temperature. 

  10. Preheat the oven to 375°. 

  11. Once the crust has chilled for one hour, line the chilled pastry with foil or parchment paper and place some pie weights, or dried beans into the foil. 

  12. Bake the pastry for 20 minutes.

  13. Remove the beans and foil and bake for an additional 5 to 8 minutes until the pastry just begins to brown. 

  14. While the pastry is baking crack the eggs into a medium bowl and add the milk, cream, salt, pepper, and nutmeg. Beat very well or use an immersion blender. Set aside.

  15. When the pastry has baked, let it cool briefly. Reduce the oven to 325°. 

  16. Chop or crumble the bacon and add to the onion, mix in the cheese. Evenly sprinkle the cheese and bacon mixture into the cooled piecrust. 

  17. Pour the egg mixture over the cheese and bacon mixture, filling it as much as possible. It filled up to the top of my tart pan.

  18. Carefully transfer to the preheated oven.

  19. Bake for 60 minutes or until it is golden brown and the center is cooked through. To test if it is done you can insert a knife into the filling and if it comes out clean it is done or you can use an instant read thermometer it should read 172°. 

  20. Let cool on a rack for 30 minutes or more.