Bacon, Mushroom and Gruyere Quiche
Also known as Quiche Parisienne au Champignon, this quiche is a classic blend of flavors.This recipe features in our course, ‘Quiches for All Occasions’.
The combination of cured and smoked pork belly, Gruyere cheese and mushroom is a timeless trio that never gets old. In our Quiche course, we go beyond the recipe to explore the art of incorporating cured meats into quiches, with a interesting flavor lent by dry-cured smoked pork belly. Plus, it includes 8 different quiche shortcrust recipes to accommodate every taste and preference you can think of.
Serves 4 to 6 (enough for a 24 cm [9.5 inch] high edge quiche pan)
INGREDIENTS
For the short crust
1 batch of short crust, recipe of your choice. I flavored my shortcrust recipe with 1 teaspoon fresh thyme
For the migaine
300 ml (10.14 fl oz) cream
3 whole organic eggs
Salt and pepper to season
For the garnish
200 g (7.05 oz) button mushroom or brown mushrooms, sliced or quartered
2 small shallots finely, diced
1 tsp butter
1 tsp olive oil
50 g (1.76 oz) gruyere, grated
100 g (3.53 oz) doubled smoked pork belly, trimed and cut into lardons
50 g (1.76 oz) salt cured pork belly (salt cured pancetta), rind trimed and finely sliced
2 tsp chopped parsley, optional
MISE EN PLACE
Make the shortcrust according to your chosen recipe and add the fresh thyme when you incorporate the salt into the flour (for this recipe, we will be blind-baking the shortcrust).
Preheat the oven to 200°C (400°F) to prepare for blind baking.
Remove the dough from the fridge or freezer and dust your kitchen bench with flour. Roll the dough into a circle shape larger than the circumference of the quiche pan and place it over the top of the quiche pan so that the edges hang over the sides. Tuck the edges in and press downward all around to ensure the dough is firmly tucked in at the bottom, then use a fork to prick the base all over. Place a large sheet of baking paper on the shortcrust, pressing down lightly with your fingers to ensure it covers the base and edges. Cover the base with ceramic beads (or use rice or dry beans) and blind-bake in the oven for 15 minutes. When ready, allow it to cool for at least 15 minutes before using.
METHOD
Start by preparing the garnish: In a medium-sized frying pan, melt the butter and oil, and pan-fry the mushrooms over high heat with seasoning until the water rendered by the mushrooms has evaporated, and they become lightly golden. Stir in the diced shallots and cook for a few more minutes, stirring occasionally until the shallots are lightly colored. When done, reserve in a bowl to cool.
To make the migaine: In a large bowl, pour in the cream and add the eggs, whisking gently to combine the ingredients. Season with a little salt (not too much, as the bacon is already salty) and pepper.
To assemble the quiche: Once your shortcrust is blind-baked and has cooled, spread the mushroom and shallot mixture evenly across the base. Sprinkle over the parsley, then place the smoked pork belly lardons on top and finish by sprinkling the grated cheese over. Gently pour in the migaine until the pan is almost full, leaving a small space at the top to prevent overflow during cooking. Finish by placing the sliced cured pork belly decoratively on top and add a light sprinkling of parsley.
Baking and serving the quiche: Bake the quiche at 180°C (356°F) for around 30 minutes. (Always keep in mind that the cooking time may vary depending on how your oven performs and the size of your quiche pan). When ready, the crust should be fully cooked through, slightly wobbly, and the top lightly browned.
To ensure the filling holds firm, let it cool at room temperature, then refrigerate until completely cold so it can be easily sliced (I usually leave it overnight in the fridge, but it's not necessary). When serving, take the quiche out of the fridge and wait for it to come back to room temperature or slightly colder. Decorate with extra slices of cured smoked belly and a branch of thyme before slicing and serving.