Gouda was on sale at Farm Boy grocery stores this week so I bought a bunch and went about finding a recipe to do it justice. I was watching “Best Recipes Ever” on CBC and the host was making an amazing brunch quiche which became my inspiration. I found this recipe which uses Gruyere but I substituted with the Gouda and it was delicious. The smoked cheese complimented the bacon nicely. I’m not a fan of making pie crust so I cheated a little and used pre-made, frozen crust, but it was still quite good. The only problem is, those pans are quite flimsy. When I tried to transfer them to a cookie sheet to put in the oven, some of the custard spilled and it was pain cleaning that up. Next time I will put them on the sheet before I add the custard mix.
I’ve been having problems with my oven. The custard part of this quiche ended up more like scrambled egg and I figured it’s because the oven temperature was too hot. Yesterday I headed down to the Glebe for some Salted Caramel Gelato from Truffle Treasures and popped into the Glebe Emporium to find an oven thermometer. It turns out my oven has been running 25 degrees too hot! No wonder everything’s been cooking too quickly!
Note: On the side is a simple salad of greens and red pepper with a basic vinaigrette from Cook’s Illustrated and I’ve included the dressing recipe at the end of this post.
Gruyère and Bacon Quiche
Makes 8 servings
8 slices bacon, chopped
1 cup (250 mL) milk
1 cup (250 mL) 10% cream
1 pinch salt
1 pinch pepper
1 cup (250 mL) shredded Gruyère cheese or Swiss cheese
2 green onions, sliced
1-1/2 cups (375 mL) all-purpose flour
1/4 tsp (1 mL) salt
1/4 cup (60 mL) cold butter, cubed
1/4 cup (60 mL) lard, cubed
1 egg yolk
1 tsp (5 mL) vinegar or lemon juice
Pastry: In large bowl, whisk flour with salt. Using pastry blender or 2 knives, cut in butter and lard until in coarse crumbs with a few larger pieces.
In liquid measure, whisk egg yolk with vinegar; add enough ice water to make 1/3 cup. Drizzle over dry ingredients, stirring briskly with fork to form ragged dough. Press into disc. Wrap in plastic wrap and refrigerate until chilled, at least 30 minutes. (Make-ahead: Refrigerate for up to 3 days.)
On lightly floured surface, roll out pastry to generous 1/8-inch (3 mm) thickness; fit into 9-inch (23 cm) pie plate or quiche dish. Trim edge to leave 1-inch (2.5 cm) overhang; fold under pastry rim and flute edge. Prick all over with fork. Refrigerate for 30 minutes.
Line pie shell with foil to cover completely; fill with pie weights or dried beans. Bake in bottom third of 400ºF (200ºC) oven for 20 minutes. Remove weights and foil. Bake until light golden, 10 to 15 minutes. Let cool on rack.
Meanwhile, in small skillet, cook bacon over medium-high heat until browned and crisp, 6 to 8 minutes. Drain off fat.
Meanwhile, in bowl, whisk together eggs, milk, cream, salt and pepper.
Sprinkle cheese, bacon and green onions into pie shell; pour egg mixture over top. Bake in 375ºF (190ºC) oven until filling is set and knife inserted in centre comes out clean, 55 to 60 minutes, covering pastry rim with foil if browning too much. Let cool in pan on rack for 10 minutes before serving.
Nutritional Information Per serving: about cal 356 pro 14g total fat 25g sat. fat 12g carb 19g dietary fibre 1g sugar 2g chol 168mg sodium 348mg potassium 199mg % RDI: calcium 21 iron 11 vit A 17 vit C 2 folate 28
Source: Canadian Living Magazine, January 2012
1 Tbsp wine vinegar (I used balsamic)
1 1/2 tsp minced shallot (I didn’t have any on hand so I used a dash of onion powder)
1/2 tsp mayonnaise
1/2 tsp Dijon mustard
1/8 tsp salt
3 Tbsp extra-virgin olive oil
Directions: Whisk, or pour into a small jar and shake until it looks like dressing. 🙂