The cheese pie from France known as a quiche has its origins in Lorraine, but this recipe called quiche aux pignons, traces its roots to the garrigue (moors) of the Camargue of Provence. Although simple to make, its taste is luscious. To make this properly, you will need to focus on the bacon lardons. Make sure you only use a smoked bacon slab cut into batons about 1/4 inch thick and 1 1/2 inches long. Don’t use your typical supermarket bacon, because it is sliced, contains too much water, and is too fatty. The slices of quiche are typically serve as a lunch dish or as a first course.
Quiche aux Pignons
Prep time
Cook time
Total time
Author: Clifford A. Wright
Recipe type: Quiche
Cuisine: Provençal
Serves: 8 to 10
Ingredients
- 1 tablespoon unsalted butter
- ½ pound smoked slab bacon, cut into lardons
- 1 tablespoon dried savory
- ¼ pound Gruyère cheese, coarsely shredded
- ½ cup light cream
- 2 tablespoons crème fraîche
- 5 large eggs, 2 left whole and 3 separated
- Salt and freshly ground black pepper to taste
- ⅛ teaspoon freshly grated nutmeg
- 1 garlic clove, lightly crushed
- ½ pound puff pastry, defrosted if necessary and rolled out thinner to cover the bottom and side of the tart pan
- ½ cup pine nuts
- 1 tablespoon finely chopped fresh parsley leaves
Instructions
- In a sauté pan, melt the butter with the bacon lardons over medium-high heat then cook, stirring, until the bacon is emitting some fat, 4 to 5 minutes. Add the savory and stir, then cook, stirring, until the bacon is sticking, adding 2 tablespoons of water to scrape up the bits on the bottom of the pan, about 3 minutes. Remove the bacon and transfer to a bowl to cool. If there is excess fat, spoon it out. there should be no more than about 2 tablespoons of fat left. Once cool, add the Gruyère to the bowl and toss.
- Preheat the oven to 400 degrees F.
- In another bowl, mix together the half and half, crème fraîche, 2 whole eggs, and 3 of the egg yolks. Season with salt, pepper, and nutmeg and leave to rest for a moment. Rub the sides and bottom of a 10-inch tart pan with the crushed garlic clove. Cover with the puff pastry, fitting it in snugly. Puncture the puff pastry with a fork and crimp the border attractively. Arrange the bacon and cheese mixture and pine nuts evenly over the puff pastry.
- In a small bowl, beat the egg whites until frothy but not stiff, then brush the edges of the puff pastry with it. Beat the cream-and-egg mixture vigorously for 1 minute with an electric or hand mixer. Add the remaining frothy egg white to the mixture and stir in gently. Pour into the tart pan. Sprinkle the parsley on top of the quiche and bake until golden brown on top, 22 to 27 minutes. Remove from the oven, let rest for 20 minutes, then cut into wedges and serve.
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