Bacon and Swiss Quiche

Cuisinart original

An American take on the classic French Quiche Lorraine, we substitute bacon for the traditional lardons.


Makes 12 servings


½ recipe Pâte Brisée (page 32)
8 ounces thick-cut bacon, diced
1 small shallot, finely chopped
1 cup half & half
4 large eggs
Pinch kosher salt
Pinch freshly ground black pepper
1 cup finely shredded Gruyère
cheese (or another similar Swiss
1 tablespoon thinly sliced chives

Nutritional information

Nutritional information per serving:
Calories 283 (72% from fat) • carb. 8g • pro. 11g fat 23g • sat. fat 12g • chol. 120mg • sod. 571mg calc. 76mg • fiber 0g


1. Preheat oven to 350°F with one rack in
the lower position and one rack in the
middle position.
2. Roll out the rested pâte brisée dough and
fit into a 9-inch tart pan with removable
bottom. Prick the bottom and sides of
the dough with the tines of a fork, being
sure to not pierce all the way through.
Chill until firm, 15 minutes in the freezer,
or 30 minutes in the refrigerator. Once
chilled, line the dough with foil, and then
weigh it down with pie weights (dried
beans or rice work just as well). Place
the tart pan in the lower position of the
preheated oven and bake for 25 minutes,
or until the dough no longer looks wet.
Carefully remove the foil with weights
and then move the shell to the middle
rack for an additional 5 minutes, or until
lightly browned Remove and allow to cool
completely before filling.
3. In a medium to large skillet, cook the
diced bacon until browned and crispy.
Remove and transfer to a paper towellined plate to drain excess oil. Remove
all but about 1 tablespoon of the bacon
grease and then return the skillet to the
stove. Set over medium-low heat and
then add the shallot. Sauté until softened.
Remove and allow to cool slightly.
4. Put the half & half, eggs, salt, and pepper
into a medium mixing bowl. Using the
beaters, mix on Speeds 2 to 3 until
completely combined, about 1 minute;
you want to be sure there are no flecks of
egg yolk.
5. Place the cooled tart pan onto a rimmed
baking sheet (this will make it easier to
transfer to the oven). Sprinkle the bacon
and shallot evenly on the bottom of
the blind-baked tart shell. Pour the half
& half/egg batter over the bacon and
shallot, and then top with the shredded
cheese. Sprinkle the chives on top of the
6. Carefully place the filled shell on the pan
onto the middle rack of the preheated
oven. Bake until it is just set around the
edges, but still a little jiggly in the center,
about 20 to 22 minutes.
7. Remove and allow to cool slightly before
slicing and serving.