I have three requirements for quiche: a very crisp crust, a very custardy filling, and lots of inclusions. I love the ease and textural contrast of preparing a quiche in a savory crumb crust, but this recipe would also work well with par-baked Pâte Brisée or All Buttah Pie Dough. Adapted from The Book on Pie. —Erin Jeanne McDowell
- Prep time 30 minutes
- Cook time 45 minutes
- makes 1 (9-inch/23-centimeter) pie
1 3/4 cups
(about 210 grams) cheese cracker crumbs (I used about 194 Cheez-Its)
(85 grams) unsalted butter, melted
packed cup (100 grams) finely grated Parmesan, divided
(340 grams) chopped thick-cut bacon
medium (about 100 grams) red onion, thinly sliced
(about 290 grams) cherry tomatoes
(about 60 grams) arugula
large eggs (340 grams)
(80 grams) whole milk
(60 grams) heavy cream
(3 grams) kosher salt
(2 grams) freshly ground black pepper
packed (50 grams) shredded Gruyère or white cheddar cheese
- Arrange a rack in the center of the oven; heat the oven to 350°F/175°C.
- In a medium bowl, stir the crumbs and butter to combine. The crust should easily hold together in clumps when you press it together between your fingers (if it doesn’t, melt a little more butter and add it 1 tablespoon/15 grams at a time until it comes together).
- Press evenly into the base and up the sides of an ungreased 9-inch/23-centimeter pie plate. Bake the crust for 10 to 12 minutes, until lightly browned at the edges and toasty smelling. Let cool completely. Increase the oven temperature to 375°F/190°C.
- Place the cooled crust on a baking sheet. Spread ½ cup/56 grams of the Parmesan on the base of the crust in an even layer.
- In a large skillet over medium heat, cook the bacon, stirring occasionally, until very crisp. Using a slotted spoon, transfer to a plate. Drain all but 1 tablespoon/15 grams of the fat. Cook the onion and tomatoes, stirring occasionally, for 5 to 6 minutes, until the onions are translucent and the tomatoes burst.
- Add the arugula in batches, stirring until the greens wilt. Let cool, then transfer to the prepared crust.
- In a medium bowl, whisk the eggs, milk, cream, salt, and pepper until well combined. Gently pour the custard over the vegetables. Sprinkle the Gruyère and the remaining ½ cup/56 grams of the Parmesan over the surface of the quiche.
- Bake the quiche for 30 to 35 minutes, until the custard appears set around the edge, but is still slightly jiggly in the center. If desired, turn on the broiler to give the top layer more of a crust (broil for 1 to 3 minutes). Let cool for at least 15 minutes before slicing and serving warm, or let cool completely before serving.