Sous Vide Combi Oven Vacuum Sealers Accessories Recipes

Slow-Cooked Bacon and Gruyère Quiche

Name: Slow-Cooked Bacon and Gruyère Quiche
Prep time: 10 min
Cook time: 72 min
Total time: 82 min
Ingredients: 6 large of eggs; 1 cup of whole milk; 0.25 cup of heavy cream; 0.25 tsp of kosher salt; 0.5 cup of shredded Gruyère cheese; 0.5 cup of chopped cooked bacon; 1 (9-inch) of fully cooked deep-dish pie crust (see note), cooled

Carlene Thomas RDN

September 19, 2023

This smooth and creamy quiche is the best you’ll ever have. By using a low cooking temperature and sous vide mode, you won’t need to worry about accidentally overcooking the custard. Feel free to switch up the fillings as you’d like, but just make sure to pre-cook them before adding to the quiche crust. Notes: The quiche crust doesn’t cook much in this recipe, so make sure to fully bake it before using it. You can use the recipe in this app or the recipe of your choosing. Because of the low oven temperature, this quiche will not come out browned on top. However, if that’s your preference, you can switch the oven to top heat at 375°F (191°C) and continue to cook for two minutes, or until the top is browned to your liking.

Serves

Prep Time

00:10

Cook Time

01:12

5 (4)

2458

Ingredients

6 large

eggs

1 cup

whole milk

¼ cup

heavy cream

¼ tsp

kosher salt

½ cup

shredded Gruyère cheese

½ cup

chopped cooked bacon

1 (9-inch)

fully cooked deep-dish pie crust (see note), cooled

Steps

1. Preheat the Oven

Rack

Sous Vide Mode: On

Steam: 50%

Temp: 180°F

Heat: Rear

2. Blend Custard

In a large bowl, use an immersion blender to mix the eggs, milk, cream, and salt until the mixture is a uniform pale yellow color. (Alternatively, use a countertop blender to mix.)

3. Assemble Quiche

Place the cheese and bacon in the cooked crust. Top with the custard mixture, filling the crust just below its lip.

4. Bake

Rack

Transfer to the oven and bake until just set, about 70 minutes. If you’d like to monitor the quiche’s temperature, it is finished when it hits 175°F (79°C). The top will not brown (see note).

Sous Vide Mode: On

Steam: 50%

Temp: 180°F

Heat: Rear

01:10 Timer

5. Cool and Serve

Let cool for at least 15 minutes at room temperature or refrigerate until chilled before serving.