1 basic crust recipe*
Oil (for greasing)
1/2 cup of finely chopped bacon
4 eggs
1 cup of fresh heavy cream
2 cups of grated Gruyère cheese
Salt and nutmeg to taste
1/4 cup of fresh parsley leaves
*Basic Crust Recipe
2 cups of all-purpose flour
1 teaspoon of salt
125g of cold butter, cut into small pieces
1 basic crust recipe*
Oil (for greasing)
1/2 cup of finely chopped bacon
4 eggs
1 cup of fresh heavy cream
2 cups of grated Gruyère cheese
Salt and nutmeg to taste
1/4 cup of fresh parsley leaves
*Basic Crust Recipe
2 cups of all-purpose flour
1 teaspoon of salt
125g of cold butter, cut into small pieces
Prepare the basic crust and line six individual quiche molds with it, preheated to 180°C for baking
Poke holes in the crust with a fork and bake in a moderate oven (180°C) for 15 minutes or until firm but not golden brown
Cook the bacon in a non-stick skillet until crispy
Remove and let cool on paper towels
In a bowl, beat the eggs lightly, add heavy cream and grated cheese, and mix well
Season with salt and nutmeg, then add the cooked bacon
Pour the mixture into the prepared molds over the pre-baked crust, sprinkle with parsley, and bake for an additional 20 minutes or until golden brown and firm to the touch
Unmold, and serve hot or warm
*Basic Crust Recipe
Combine flour, salt, and cold butter using a pastry blender or your fingers until a dough forms
Add 1/2 cup of cold water gradually, stirring with a fork until the dough comes together
Let rest in the refrigerator for 15 minutes under plastic wrap
Roll out the dough to line the molds, then fill and bake as instructed above
