Quiche a La Chance
Elevate your brunch game with the indulgent and timeless "Quiche à La Chance." This French-inspired classic features a buttery homemade crust that’s baked to golden perfection before being filled with a rich and velvety custard. The quiche is generously layered with vibrant baby spinach, juicy cherry tomatoes, smoky bacon or diced ham, and nutty Gruyère cheese, creating a harmony of flavors and textures in every bite. Seasoned with a hint of ground nutmeg and black pepper, this savory dish is perfect for breakfast, lunch, or even a light dinner. With a prep time of just 30 minutes and a focus on fresh, wholesome ingredients, this quiche makes for an elegant centerpiece at gatherings or a gourmet treat for everyday dining. Whether served warm or room temperature, "Quiche à La Chance" is a versatile recipe that guarantees a slice of perfection every time.
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 100 grams unsalted butter
- 3 tablespoons cold water
- 4 large eggs
- 200 milliliters heavy cream
- 100 milliliters whole milk
- 120 grams grated Gruyère cheese
- 100 grams baby spinach
- 100 grams cherry tomatoes
- 100 grams cooked bacon or diced ham
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 0.25 teaspoons ground nutmeg
Instructions
Preheat your oven to 190°C (375°F).
In a food processor or large mixing bowl, combine the flour and butter until the mixture resembles coarse crumbs. Gradually add cold water, one tablespoon at a time, mixing until the dough holds together.
Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 15 minutes.
On a floured surface, roll out the dough into a circle large enough to fit a 9-inch (23 cm) tart pan. Gently press the dough into the pan and trim the edges. Refrigerate for an additional 10 minutes.
Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake in the preheated oven for 15 minutes. Remove the weights and parchment, and bake for another 5 minutes. Set aside to cool slightly.
In a large bowl, whisk together the eggs, heavy cream, and milk. Stir in the salt, pepper, and nutmeg.
Scatter the spinach evenly over the bottom of the cooled crust, followed by the cherry tomatoes, bacon or ham, and grated Gruyère cheese.
Slowly pour the egg and cream mixture over the fillings, ensuring an even distribution.
Bake the quiche in the preheated oven for 40-45 minutes, or until the filling is set and the top is golden brown.
Remove from the oven and allow the quiche to cool for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.1 g | 54% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 232 mg | 77% | |
| Sodium | 804 mg | 35% | |
| Total Carbohydrate | 29.1 g | 11% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 1.7 g | ||
| Protein | 21.7 g | 43% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 269 mg | 21% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 255 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
