Hollandse Créme Bacon Crisp Quiche

Full of bacon, chard, and cheese make this quiche perfect for breakfast, lunch, or dinner!

Serves 5


For Crust:

1 1/2 cups unbleached all-purpose flour

1/2 tsp salt

9 Tbsp unsalted butter, cold and cubed

1/3 - 1/4 cup ice cold water

For Filling:

5-6 eggs

1 large shallot, chopped

1 cup whole milk (if you use 5 eggs, use 3/4 cup milk)

1/2 cup, lightly packed rainbow chard (or any kind)

3-4 pieces cooked bacon, crumbled

1/4 tsp fresh cracked pepper

3/4 tsp fresh sea salt

1 cup Hollandse Crème, grated

1/2 cup mozzarella, grated


For Crust:
1) Pre-heat oven to 350°F.

2) Pour flour and salt into bowl or food processor. Add cold butter cubes and pulse, until mealy.

3) While the food processor is running add the cold water, slowly, until the dough begins to come together. Be sure not too over water. If dough is too wet, add a little flour. Lightly grease a 9" pie pan.

4) Lay out plastic wrap onto a cleaned surface. Lightly flour and roll out dough into a 9-inch circle. Using the plastic wrap as a guide, carefully lift dough into a greased pie pan. Press in and crimp edges. Place parchment paper over the pie dough, fill with pie weights.

5) Bake for 15-20 minutes, or until par-baked (leave oven on).

For Filling:
Place bacon evenly over the prepared crust.

Beat the eggs and milk until light and fluffy, add salt and pepper. Whisk in shallots, chard, cheese. Pour into the prepared crust.

Bake for 40-50 minutes (it may take shorter but since I have a deep dish it takes about this time) or until set and not wiggly in the middle

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