Bistro Quiche Provençal Style

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Bistro Quiche Provençal Style

 

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Bistro Quiche Provençal Style

Bistro Quiche Provençal Style is a flavorful, hearty quiche filled with a blend of mushrooms, smoked bacon, herbs, and Parmesan cheese, offering a deliciously savory experience. The quiche is set on a buttery, crisp shortcrust pastry and baked to perfection, with layers of cream and eggs binding the ingredients together. Its ingredients include button mushrooms, double smoked bacon, fresh herbs like basil and parsley, and fresh tomatoes—creating a balanced mix of rich, fresh, and smoky flavors.
Prep Time45 minutes
Cook Time1 hour
Wait Time20 minutes
Total Time1 hour 45 minutes
Course: Quiches and Pizzas
Cuisine: French
Keyword: Bistro Quiche Provençal Style
Servings: 8
Calories: 400kcal

Ingredients

FOR A 7 INCH OR 21 CENTIMETER DISH QUICHE:

SHORTCRUST PASTRY:

  • 125 grams all purpose flour
  • 60 grams cold butter
  • 5 grams salt
  • 1 egg yolk
  • 30 milliliters cold water

BATTER:

  • 1.75 cups heavy cream
  • 2 extra large eggs
  • 0.5 teaspoon freshly ground pepper
  • 5 grates of nutmeg
  • 0.5 teaspoon salt

GARNISH:

  • 200 grams button mushrooms
  • 200 grams double smoked bacon
  • 1 branch fresh basil
  • 3 small green onions
  • 2 branches parsley
  • 1 to mato
  • 1 ounce Parmesan cheese

Instructions

  • Make the shortcrust pastry with a food processor: In the working bowl, put the flour, the salt, and the butter. Using the pulse setting followed by a few seconds at high speed, work the butter into the flour. The butter and flour have to be totally incorporated. Add yolk and water through the filling funnel. Process for a few seconds until the pastry forms a ball around the blade. Remove the pastry from the working bowl. Knead the dough until it becomes homogenized. Wrap and reserve for 2 hours in the refrigerator.
  • Prepare the garnish: Briefly wash the mushrooms and trim their stems. Cut the caps in small, regular quarters and reserve them as well as the stems. Cut the bacon into small lardoons. Cut the green onions and reserve. Stack and roll the basil leaves then cut them in "Chiffonade". Chop the parsley. Reserve green onions, basil, and parsley together. Heat a sauté pan without fat. Add the bacon and cook until golden. Watch for hot fat splatter. Add the cut mushrooms, cook for 5 minutes and season with white pepper only. Add the mixed herbs and cook for 1 minute. Strain through a sieve to remove any excess fat.
  • Line the tart pan: Grease it by brushing a ½ ounce of butter. Make sure to brush the sides and the bottom. Slightly flour the working surface. Roll out the shortcrust pastry into a 24 centimeter or 8-inch quiche pan.
  • For an even round rolling: Roll the dough evenly and move the shortcrust by a quarter turn to the left. Alternate roll, turn, roll, turn. Fork the dough and place in the refrigerator. Preheat oven to 400°F
  • Make the batter: In a bowl, beat the eggs and whisk in the cream. Season with salt, white pepper, and nutmeg. Taste and rectify seasoning if needed, and reserve in the refrigerator.
  • Fill and cook the quiche: Set the quiche pan on a tray and evenly add the garnish. Transfer the batter to a jug and mix, as the seasoning will drain to the bottom of the jug. Pour the custard up to the rim. Make sure that the ingredients are mostly covered by the batter. Slice the tomato and place it on the custard. Sprinkle the grated Parmesan on top. Place the Bistro Provençal Quiche on the bottom of the oven. Slowly pour the quiche batter over the mixture. Bake for about 35 minutes at 400°F. Then, for about 20 to 30 minutes at 350°F. Serve warm with a green salad.

Notes

Savory egg custard tart in a pastry case containing a wide variety of vegetable, meat, or fish fillings. Speciality of Alsace and Lorraine in France.

Cooking Tips for Bistro Quiche Provençal Style:

  1. Use Fresh Ingredients: Fresh basil, parsley, and green onions bring vibrant flavor to the quiche. They also add an aromatic, herbaceous note that elevates the dish.
  2. Pre-bake the Crust: To avoid a soggy bottom, pre-bake the shortcrust pastry for 5-10 minutes before adding the filling. This will ensure a crisp, golden crust that holds up to the custard.
  3. Healthy Substitutes: To reduce the calorie count, swap out heavy cream for low-fat milk or half-and-half. You can also replace some of the whole eggs with egg whites for a lighter version without sacrificing texture.
  4. Add Extra Veggies: Feel free to customize the quiche with extra vegetables such as spinach, zucchini, or bell peppers. This adds extra nutrition and a burst of color, making the quiche even more hearty and delicious.
  5. Let It Rest: After baking, allow the quiche to cool for 10-15 minutes before slicing. This helps the custard set, resulting in clean slices and a better texture overall.
  6. Seasoning is Key: Taste your batter before pouring it into the crust. Make sure the seasoning is well-balanced, and adjust the salt, pepper, and nutmeg to your liking. A well-seasoned custard is essential for a flavorful quiche.
  7. Don’t Overcrowd the Filling: While it’s tempting to pack the Bistro Quiche Provençal Style with extra ingredients, ensure there’s enough space for the custard to spread evenly over the filling. Too much filling can make the quiche soggy.

By following these tips, you’ll create a perfect, flavorful quiche with a crisp crust and a smooth, creamy filling every time!

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