Babe's Quiche
Submitted by Doughboy81
Babe’s Quiche layers crispy chopped bacon, sharp cheddar, mushrooms, and water chestnuts in a deep-dish pie shell, filled with a silky egg-cream custard kissed with nutmeg. Brunch royalty.
YIELD
4 servingsPREP
20 minCOOK
50 minREADY
70 minThis is the quiche that converts people who say they don’t like quiche.
A deep-dish shell gets loaded with a generous layer of crispy chopped bacon, shredded cheddar, earthy mushrooms, and crunchy water chestnuts.
Then the whole thing gets bathed in a rich egg-and-cream custard with a warm nudge of nutmeg before heading into a hot oven.
The result is golden, puffed, and set with that just-barely-jiggly center that tells you it’s cooked through but still silky inside.
Pro Tips
- Start at high heat to set the crust, then drop the temperature to gently cook the custard through without cracking.
- Chop the bacon into small pieces so every slice of quiche gets some in each bite.
- Don’t skip the water chestnuts. They add a surprising crunch that keeps each forkful interesting.
- Let the quiche rest for 10 minutes after pulling it from the oven. It slices cleaner and the custard finishes setting.
Ingredients
Directions
Preheat oven to 450℉ (230℃).
Beat eggs.
Add cream, nutmeg, vegetables and pinches.
Put chopped bacon on bottom of pie shell.
Spread cheese.
Pour liquid over cheese.
Bake for 12 minutes at 450℉ (230℃) and then 35 minutes at 325℉ (160℃).
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