Sunday, June 7, 2015

Jacques Pépin's Quiche with Bacon

Gruyère cheese is something I rarely used prior to cooking with Jacques Pépin. However, Jacques' recipes favor Gruyère and I am ever so thankful for the push to experiment with this marvelous cheese. Gruyère is now my favorite cheese. Hands down!

Gruyère is sweet but slightly salty, with a somewhat nutty flavor, and it melts beautifully. I like it for snacking, grilled cheese, sauces such as bechamel, and as a topping for any gratin. I've been buying the real deal cave-aged Gruyère from Switzerland and it is pricey but it's flavor and melt-ability simply cannot be beat.

This bacon quiche is really more of a  Gruyère quiche. The five slices of crumbled bacon lend a hint of bacon flavor, but what you really taste in this quiche is the one and a half cups of diced Gruyère.  The Gruyère (and the bacon) settle to the bottom and create a bacony cheesy layer that is quite addicting! I was hoping for leftovers but we loved this so much we ate it in one setting!

Quiche with Bacon
Adapted from Essential Pepin
by Jacques Pépin
Serves 6-8

1-1-/2 cups all purpose flour
1/4 tsp salt
4 tablespoons butter
3 tablespoons lard or vegetable shortening
1/4 cup ice-cold water

4 large eggs
1-1/2 cups milk
1/2 cup heavy cream
1 teaspoon salt
1/4 teaspoon black pepper
5 slices bacon, cooked in a skillet until crisp and broken into pieces
1-1/2 cups diced Gruyere cheese

Preheat the oven to 400 degrees.

For the Dough: Combine the flour, salt, butter, and lard or shortening together in a food processor and process until you have a coarse mixture, about 10 seconds. Add the water and process for 5 seconds. Turn the dough out and gather together in a ball. Roll the dough out with a rolling pin into an 11-or 12-in circle and use it to aline a 9- to 10-inch tart pan with removable bottom or a pie pan. Refrigerate until you are ready to fill the quiche shell.

For the Filling: Beat the eggs in a bowl only until well mixed. Stir in the milk, cream, and salt and pepper. Scatter the bacon and cheese over the dough. Place the pan on a cookie sheet and pour in the egg mixture. Bake for 1 hour,or until the filling is set and browned on top.  Remove from the oven rested for at least 15 to 20 minutes. Cut into slices and serve.

Theme: Fromage S'il Vous Plait!


  1. Kim, look at those gorgeous little Gruyere cheese dices. And that gorgeous golden brown top! I would really love a huge slice of this quiche please! :D

  2. One look at your beautifully browned quiche, I was sold. Another look at the interim quiche, I got more intrigued. The comment about how you came to like Gruyere also resonated with me. A model of a well cooked dish and a well written post.

  3. Love Gruyere in cheese blends! It's also one of my favorites to cold smoke but then you have to use it in moderation because it can be a little strong. Great post, Kim!

  4. Your quiche looks fantastic! Gruyere is fairly new to me also but has quickly become a family favourite.

  5. Hi Kim,
    I love, love, quiches especially when it has bacon!! Yums!
    Gruyere cheese sounds really good! I have never tried them before as they are pretty expensive over here! Delicious selection for cheesy week!

  6. Discovered Gruyère by accident one day and have never looked back. I buy the smoky and it adds so much flavor to cheese dishes. I am trying this one for sure!!!!

  7. Gruyere is definitely a magical cheese. It's one of my favorites too!


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