“As soon as you perceive that a quiche is only a custard plus a flavoring, you can make one out of anything you want.” ~ Julia Child
Quiche with Roasted Tomatoes and Applewood Bacon
When I was first married, quiche was all the rage. If you could make a quiche, you were considered a gourmet cook. You had a French recipe in your repertoire.
Years later, that ubiquitous expression, “real men don’t eat quiche,” dominated the food world. Recently, however, quiche has made a resurgence; and I, for one, am extremely happy. It is so versatile because you can serve it for breakfast, lunch or dinner. In my world, everyone loves it including men.
This quiche was for brunch, so I wanted to include bacon. The roasted heirloom tomatoes add a great sweet and savory element. The crust is flaky and buttery. What else could you want?
To get started, prepare the tart crust. In a medium size bowl, place the flour, salt and butter. Mix it together with a pastry blender or your fingers. Add the ice water and combine just until the mixture holds together. Dump the mixture onto a work surface and form it into a ball. Wrap in plastic wrap and chill for 1 hour.
To roast the tomatoes, preheat the oven to 325 degrees F. Cut the tomatoes in half and squeeze them to remove the seeds and as much liquid as possible. Slice them and place the slices on a baking sheet. Drizzle with olive oil, salt, pepper and fresh thyme. Bake for about 1 hour until the tomatoes have shriveled and darkened in color. Remove from the oven and let cool.
Remove the crust from the refrigerator, and roll it out to a 14” circle. Place it in a deep quiche dish. Crimp the edges and prick the dough with a fork. Place parchment paper over the dough and put pie weights on top of the paper. Bake at 375 degrees F. until the crust is light golden in color, about 30-35 minutes. NOTE: Be sure the bottom of the crust is cooked through. This will prevent a soggy crust after the filling is added.
Bake the bacon in a 400 degree F. oven, on a rack , for 15 minutes.
For the filling, beat the eggs, egg yolk, salt and nutmeg together. Stir in the heavy cream and melted butter.
After the crust has pre-baked, place the bacon on top of the crust. Then place the roasted tomatoes on top of the bacon.
Sprinkle on the swiss cheese and then pour the egg mixture over the filling. NOTE: If you have left over filling, bake it in ramekins with the quiche. Bake at 375 degrees F. for about 35 minutes, until the filling is puffed and golden.
This roasted tomato and applewood bacon quiche may be served warm or at room temperature.
Roasted Tomato and Applewood Bacon Quiche
By Published: October 27, 2013
- Yield: 6-8 Servings
- Prep: 60 mins
- Cook: 2 hrs 0 min
- Ready In: 3 hrs 0 min
“As soon as you perceive that a quiche is only a custard plus a flavoring, you can make one out of anything you want.” ~ Julia …
Ingredients
- 1 1/4 cup all purpose flour
- 1/2 teaspoon kosher salt
- 1/2 cup cold unsalted butter, cut into small pieces
- 2 tablespoons ice water
- 2 whole heirloom tomatoes, washed and dried
- drizzle olive oil
- salt and pepper to taste
- 1 teaspoon minced fresh thyme
- 6 slices Applewood bacon
- 3 whole large eggs
- 1 whole large egg yolk
- 2 cups heavy cream
- 1/2 teaspoon salt
- grated nutmeg
- 1 tablespoon melted, unsalted butter
- 4 ounces gruyere cheese, grated
Instructions
- In a medium size bowl, place the flour, salt and butter. Mix it together with a pastry blender or your fingers. Add the ice water and combine just until the mixture holds together. Dump the mixture onto a work surface and form it into a ball. Wrap in plastic wrap and chill for 1 hour.
- To roast the tomatoes, preheat the oven to 325 degrees F. Cut the tomatoes in half and squeeze them to remove the seeds and as much liquid as possible. Slice them and place the slices on a baking sheet. Drizzle with olive oil, salt, pepper and fresh thyme. Bake for about 1 hour until the tomatoes have shriveled and darkened in color. Remove from the oven and let cool.
- Remove the crust from the refrigerator, and roll it out to a 14” circle. Place it in a deep quiche dish. Crimp the edges and prick the dough with a fork. Place parchment paper over the dough and put pie weights on top of the paper. Bake at 375 degrees F. until the crust is light golden in color, about 30-35 minutes. NOTE: Be sure the bottom of the crust is cooked through. This will prevent a soggy crust after the filling is added.
- Bake the bacon in a 400 degree F. oven, on a rack , for 15 minutes.
- For the filling, beat the eggs, egg yolk, salt and nutmeg together. Stir in the heavy cream and melted butter.
- After the crust has pre-baked, place the bacon on top of the crust. Then place the roasted tomatoes on top of the bacon.
- Sprinkle on the swiss cheese and then pour the egg mixture over the filling. NOTE: If you have left over filling, bake it in ramekins with the quiche. Bake at 375 degrees F. for about 35 minutes, until the filling is puffed and golden.
- This quiche may be served warm or at room temperature.
Enjoy!!
