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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 400 degrees F (200 C, or Gas Mark 6). Butter glass deep-dish pie plate or 9-inch loose-bottomed flan tin. | 2. PASTRY (if not using Pillsbury refrigerated pie crust): | 3. Sift the flour and salt into a large mixing bowl, rub in the butter until the mixture resembles breadcrumbs. (Some people use a food processor.). | 4. Mix in the egg-yolk and sufficient iced water to bind the ingredients. | 5. Knead the dough lightly, and then chill in the refrigerator for 30 minutes. (Cover the pastry with clingwrap). | 6. STAGE 1 FILLING: | 7. Let eggs come to room temperature for 30 minutes. | 8. Meanwhile, chop bacon into small pieces and cook over medium-low heat in 10-inch skillet until lightly browned. Drain fat off. | 9. Meanwhile, chop shallots. Heat white truffle oil in 8-inch saute pan for 1 minute at medium heat, then saute shallots until lightly browned. Do not drain. | 10. OPTIONAL PIPERADE SAUCE: | 11. In a 9-inch skillet, heat 2 teaspoons of the oil over moderate heat for 1 minute. | 12. Add the onion, green pepper, and 1/8 teaspoon of the salt and pepper. Saute for 3 minutes until softened. | 13. Add garlic and tomatoes and saute 4-5 minutes longer or until the mixture is dry. Transfer to a medium-size bowl and set aside. | 14. STAGE 2 FILLING: | 15. Separate eggs into 2 medium bowls. | 16. In egg yolk bowl, add heavy cream (if choosing to add Gruyere or Boursin in filling, reduce heavy cream to 1 1/4 cups), nutmeg and white pepper. (If choosing to add Boursin in filling, add to cream mixture.) Whisk until smooth. | 17. In egg white bowl, beat with electric beater until soft peaks form. | 18. ASSEMBLE QUICHE: | 19. If you made your own pie crust, roll out the pastry on a lightly floured surface and line a buttered 23cm/9 inch deep-dish glass pie plate or loose-bottomed flan tin. Prick the base of the flan with a fork. | 20. If using Pillsbury pie crust that has come to room temperature, roll out carefully and line pie plate or flan tin. Do NOT prick base of flan with fork. | 21. Sprinkle the cooked bacon pieces over the base of the pastry case. | 22. Spread the sauteed shallots evenly across the top of the bacon. | 23. If including Gruyere in filling, distribute it evenly across the top of the shallots. | 24. Carefully fold egg whites into egg yolk-cream mixture, then pour over solid ingredients already in pie plate. | 25. Bake in a pre-heated oven at 200C/400F/Gas Mark 6 for 30 minutes, or until set and golden brown. | 26. GARNISH QUICHE: | 27. Garnish the quiche with the toppings of your choice; I recommend keeping each garnish distinct. Let stand for 10 minutes. | 28. Use sharp knife to slice into small wedges, this is very rich. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
plain flour	9	ounces		226.95	0.0	50.49	1.275
salt	1/16	teaspoon		-	-	-	-
butter	4 1/2	1/2	cold unsalted	384.75	17.6783	12.0217	32.4
egg yolk	1			54.74	0.6103	2.6962	4.5118
ice water	3/8	cup		0.0	0.0	0.0	0.0
bacon	5 -6	ounces	cut	0.0	0.0	0.0	0.0
white truffle oil	1	tablespoon		226.95	0.0	50.49	1.275
shallot	3/4 - 1	cup	chopped	0.0	0.0	0.0	0.0
heavy cream	1 1/2	cups		612.0	4.9319999999999995	5.112	64.944
egg yolk	3			54.74	0.6103	2.6962	4.5118
nutmeg	1/4	teaspoon	grated	2.8875	0.2711	0.0321	0.1997
white pepper	1/4	teaspoon		1.776	0.4117	0.0624	0.0127
egg white	3			51.48	0.7227	10.790999999999999	0.1683
gruyere	6	ounces	shredded cream reduced	702.513	0.6124	50.7068	55.0103
chevre cheese tomato dill green onion	4	ounces	Sun-dried Sun-dried	226.95	0.0	50.49	1.275
boursin heavy cream	4	ounces	crumbled substituted	226.95	0.0	50.49	1.275
chive	1	tablespoon	chopped	0.9	0.1305	0.0981	0.0219
olive oil	4	teaspoons		159.12	0.0	0.0	18.0
onion	1/2	cup	sliced	32.0	7.472	0.88	0.08
green pepper	1/2	cup	sliced	14.9	3.4568	0.6407	0.1267
salt	1/4	teaspoon		-	-	-	-
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
plum tomato	14 1/2	ounces	drained chopped	226.95	0.0	50.49	1.275

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.