Martha Stewart Bacon and Scallion Quiche

Martha Stewart bacon and scallion quiche takes about 6 hours and a handful of eggs, cream, bacon and scallions to make a rich, creamy custard quiche in a buttery crust. It's an easy make-ahead brunch recipe for a weeknight dinner, Sunday brunch or a holiday table, and it bakes in a springform pan.

Blind bake the crust until it turns deep golden before any custard goes in. A pale, underbaked shell turns soggy under all that cream and egg.

Martha bakes this quiche in a springform pan instead of a pie plate, so the sides stand tall and hold extra custard. She also drops the oven from 375 to 325 degrees partway through, which sets the filling slowly without cracking or curdling it.

Martha Stewart Bacon and Scallion Quiche

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Course: BreakfastCuisine: AmericanDifficulty: Medium

Servings

10

servings

Prep time

45

minutes

Cooking time

2

hours 

15

minutes

Calories

430

kcal

A tall, buttery crust holds a silky custard dotted with crisp bacon and fresh scallions. It bakes low and slow, then rests for an hour so the slices cut cleanly.

Ingredients

• 1 3/4 cups all-purpose flour, plus more for dusting
  

• 1 teaspoon coarse salt
  

• 1 stick cold unsalted butter, cut into pieces
  

• 1 large egg, plus 1 large egg yolk
  

• 3 tablespoons ice water
  

• 6 large eggs
  

• 1 1/2 cups heavy cream
  

• 1 1/2 cups whole milk
  

• 1 1/2 teaspoons coarse salt
  

• 1/2 teaspoon freshly ground pepper
  

• 3 thinly sliced scallions (if making 2 quiches, double amounts)
  

• 4 slices crumbled cooked bacon (if making 2 quiches, double amounts)
  

Directions

• Make the dough: Pulse 1 3/4 cups flour and 1 teaspoon coarse salt in a food processor, then add the cold butter and pulse until the mixture looks like coarse meal. Whisk the egg and yolk with 3 tablespoons ice water, add to the flour and pulse just until moist crumbs form.
• Chill the dough: Tip the crumbs onto plastic wrap and press them into a disk, using the wrap and your hands. Refrigerate for at least 30 minutes and up to 4 hours.
• Roll and fit: Let the dough sit at room temperature until pliable, then roll it on a floured surface to a 14-inch round. Fit it into a 9-inch springform pan, folding and pressing the sides to an even thickness.
• Trim and freeze: Trim the edge flush with the top of the pan, then wrap it in plastic. Freeze for at least 30 minutes and up to 3 days while you preheat the oven to 400 degrees.
• Blind bake the crust: Line the crust with parchment and fill it with dried beans or pie weights. Bake with a baking sheet on the rack below for 20 minutes, then remove the paper and beans and bake 12 to 15 minutes more until golden (8 to 10 minutes in pie plates).
• Whisk the custard: Reduce the oven to 375 degrees. Whisk the 6 eggs until smooth, then whisk in the heavy cream, whole milk, 1 1/2 teaspoons coarse salt and pepper until well combined.
• Fill the crust: Pour the custard into the cooled crust, stopping just short of the top. You may not need all of it, so don't overfill.
• Top and bake: Scatter the sliced scallions and crumbled bacon over the custard. Bake 10 minutes at 375 degrees, then about 1 hour at 325 degrees.
• Cool and serve: Let the quiche cool for about 1 hour before serving. That rest lets the custard set so it slices cleanly.

Tools for this recipe

• Nordic Ware 9-inch springform pan, Cuisinart 14-cup food processor, Mrs. Anderson's ceramic pie weights. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this quiche in pie plates instead of a springform pan?

Yes, the dough makes two disks for two quiches in 8- or 9-inch pie plates. Roll each to an 11-inch round, fold the edges under and crimp them. Blind bake for 8 to 10 minutes after removing the weights, and double the scallions and bacon.

Do I need to use all of the custard?

Not always. Pour it in until it stops just short of the top of the crust, since it puffs up as it bakes. Any extra can be discarded or baked in a greased ramekin as a small bonus custard.

Can I make the dough ahead of time?

Yes. The dough disk keeps in the fridge for up to 4 hours. Once the crust is rolled and fit into the pan, you can freeze it wrapped in plastic for up to 3 days.

What can I use if I don't have pie weights?

Dried beans work just as well, and the recipe calls for them. Fill the parchment-lined crust all the way up the sides so it keeps its shape. Let the beans cool and save them for the next blind bake, but don't cook them to eat.

Why does my quiche crust turn out soggy?

The most common cause is skipping the blind bake or pulling it out too early. Bake until the crust is golden, and set a baking sheet on the rack below to catch heat and drips. Let the crust cool before the custard goes in.