Sunday, May 10, 2009

Bacon, Brie & Artichoke Quiche

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Friends and I got together for a Spring Tea Party and prepared the following recipe together. Quiche is a great dish to use up random ingredients you have on hand. It pairs nicely with a crisp green salad too!

Bacon, Brie & Artichoke Quiche

recipe adapted from Cook's Illustrated, The New Best Recipe

1 prebaked pie shell
8 oz sliced bacon, cut into ½ inch pieces, cooked to a crisp
1/4 cup artichoke hearts, chopped
2 eggs plus 2 large egg yolks
1 cup whole milk
1 cup heavy cream
½ teaspoon salt
Pinch of freshly grated nutmeg
4 oz brie cheese, cubed (1 cup)


Preheat the oven to 375 degrees.
 

Whisk all the ingredients except the pie shell, bacon, artichoke and cheese in a medium bowl.

Spread the cheese and bacon evenly over the bottom of the warm pie shell and set the shell on the oven rack.

Pour the custard mixture into the pie shell (it should come to about ½ inch below the rim of the crust).

Bake in the preheated oven until light golden brown, a knife blade inserted about 1 inch from the edge comes out clean, and the center feels set but soft like gelatin, 32 to 35 minutes.

Transfer the quiche to a rack to cool.
Serve warm or at room temperature.

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