Bacon-Onion Quiche with Olive Oil Press-In Crust

Bacon-Onion Quiche with Olive Oil Press-In Crust



  • 1 cup all-purpose flour

  • 1/4 teaspoon fine sea salt

  • 1/4 cup water

  • 1/4 cup J. Olive Co. Butter Olive Oil

Filling ingredients

  • 6 bacon slices

  • 3/4 cup heavy cream, at room temperature

  • 3/4 cup milk, at room temperature

  • 3 eggs, at room temperature

  • 1 Tbsp + 2 tsp J. Olive Co. Butter olive oil

  • divided 1 cup shredded Gruyère cheese

  • Salt and freshly ground black pepper

  • Cayenne pepper,

  • Freshly grated nutmeg


  1. Place rack in the lower third of oven and preheat to 425º (F).

  2. In a fry pan over medium-high heat, fry the bacon until crisp and golden, but don't over cook. Transfer to paper towels to drain. When it cools slightly crumble into small bits. Wipe out pan and heat 1 Tbsp olive oil over medium heat, gently brown onions, stirring occasionally.

  3. Scatter the crumbled bacon over the bottom of the pastry shell, distribute the cooked onions on top of the bacon.

  4. Combine the cream, milk, eggs and melted butter in a bowl. Whisk until thoroughly blended then stir in the cheese and season with salt, black pepper and cayenne pepper.

  5. Pour mixture over the top of bacon & onions in the pastry shell and sprinkle the top lightly with nutmeg.

  6. Bake until the custard is set and the tip of a knife inserted into the center of the custard comes out clean, 25 to 30 minutes. Remove from the oven and allow to settle and cool for several minutes before serving.

    To prepare the pastry:

  7. In a medium bowl, combine the flour and the salt. Stir in the water, then the oil, mixing until thoroughly blended. Knead briefly right in the bowl, about 12 times. Don't over mix or the pastry will be tough.

  8. The dough will be very moist, much like a cookie dough. Press the dough into the bottom of an 8-inch to 10-inch tart tin with a removable bottom. I like my quiches a little deeper so I usually opt for an 8-inch or 9-inch pan.

  9. Pat and press the dough up the sides as high as you can, but don't be concerned if it does not come all the way up the sides. Just be sure your filling doesn't exceed the height of the pastry walls when you pour it in.

  10. Note: If you have any extra filling, bake it along with the quiche in a buttered ramekin or two ~ crustless quiche! However, it won't take as long to bake as the quiche, so remove it while it is not runny, but is still just a little 'jiggly' in the center ~ it will continue to cook after it is removed from oven.

  11. Fill it (unbaked) and bake with filling recipe below or any other quiche filling