Are some friends of yours coming around for brunch? Do you want to serve something classic but not spend hours in the kitchen? I have just the solution. QUICHE! Okay, now don’t roll your eyes and think that it’s too complicated. You can make (or buy, no judging here!) the pastry dough the day before. Then you just have to cook some bacon and mix up some eggs. How hard is that? Chop up some fruit, throw some jam and bread on the table.... maybe buy some smoked salmon put it on a beautiful plate. Boom! You have yourself a lovely brunch.

 

And what pairs well with your lovely brunch? Bernard Vallette Née Buleuse, of course! It is 100% Gamay and pairs wonderfully with the smoky bacon in the quiche. Sure you could serve some other traditional sparkling wine, or even Champagne, but this pink sparkling beauty is an unusual find and guaranteed to please.

 

Oh, and did I mention that it is Biodynamic? An entirely enjoyable and completely fun sparkler!

 

Ingredients

Serves 4

 

For the Quiche:

250 g salb bacon, cut into 2 cm thick stripes
4 large eggs 
400 ml  heavy creme 
3/4 tsp coarse salt 
1/2 tsp herbs de Provence 
1/2 tsp nutmeg 
100 g Emmentaler or Gruyere cheese, grated 
1/4 tsp    black pepper
1/4 tsp    salt 
   

 For the Dough:

150 g flour
1 tsp dry yeast 
1/2 tsp  salt
3/4 tsp sugar
110 g cold unsalted butter, cut into pieces 
2 tbsp ice water 
   

Method

 

Combine flour, yeast, salt, and sugar. The yeast will make the crust flakier, a trick I learned from my mother in law. Add the butter and mix everything together until mixture resembles coarse meal. DON'T OVERMIX THE DOUGH!! You can save time by pulsing everything together in a food processor, if you have one. Slowly add the ice water and combine until dough is crumbly but holds together when you squeeze it with your fingers.

 

Form your dough into a 2cm thick disk and wrap it tightly in plastic, and refrigerate until firm, at least 1 hour.

 

Before baking, roll out dough on a floured work surface to appropriate size. Usually, the size should be slightly larger than your pie or tart form. Wrap the dough around your rolling pin and carefully unroll it onto your pie plate or tart dish. Gently fit it into the bottom and up sides. Trim the overhanging dough away. Refrigerate for at least an hour.

  

Prick the bottom of the dough with a fork and line with parchment paper and dried beans. Bake in a 200°C oven for about 20 minutes. Remove the paper along with the dried beans and continue baking for about 10 minutes longer.

 

Brown the bacon in a pan over medium heat until it's crispy and drain off the excess grease. Whisk eggs, cream, salt, pepper and spices in a medium bowl. Sprinkle the cheese evenly over the bottom of the tart shell and pour the egg mixture over the top of the cheese. Scatter the bacon strips on top and bake until slightly firm and light golden brown.

 

Let the quiche rest for thirty minutes before serving.


 

Background Music: The Suburbs Half Light I by Arcade Fire