Saint-Basile de Portneuf Cheese and Bacon Quiche

Name: Saint-Basile de Portneuf Cheese and Bacon Quiche
Yield: 4 servings
Ingredients: 7 oz (200 g) shortcrust pastry; 8 oz (250 g) zucchini diced; 2 oz (60 g) onions diced; 4 oz (120 g) button mushrooms diced; 1 tbsp (15 mL) chopped chives; 1 tbsp (15 mL) olive oil; 7 oz (200 g) slab bacon diced (or sliced bacon; chopped); 8 oz (250 g) Canadian Saint-Basile de Portneuf cheese thinly sliced; 2 eggs; 1/3 cup (80 mL) Milk; A pinch of grated nutmeg; Salt and pepper to taste

This is the Saint-Basile de Portneuf Cheese and Bacon Quiche recipe.

Prep: 15 min
Cooking: 35 min - 40 min

Yields 4 servings

saint basile de portneuf cheese and bacon quiche

Ingredients

7 oz (200 g) shortcrust pastry
8 oz (250 g) zucchini diced
2 oz (60 g) onions diced
4 oz (120 g) button mushrooms diced
1 tbsp (15 mL) chopped chives
1 tbsp (15 mL) olive oil
7 oz (200 g) slab bacon diced (or sliced bacon, chopped)
8 oz (250 g) Canadian Saint-Basile de Portneuf cheese thinly sliced
2 eggs
1/3 cup (80 mL) Milk
A pinch of grated nutmeg
Salt and pepper to taste

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Preparation

Line buttered quiche pan with shortcrust pastry.

If using slab bacon, boil 1 to 2 minutes and drain (not necessary if using sliced bacon).

Sauté vegetables and bacon in olive oil until slightly browned. Place in pie crust and bake 20 minutes in oven at 375 °F (190 °C).

Using a whisk, mix milk, eggs, chopped chives and nutmeg; season to taste. Pour over vegetables and bacon and bake for 10 to 15 minutes more at 375 °F (190 °C).

Arrange cheese slices over hot quiche and serve.

Jean Soulard, Executive Chef, Le Château Frontenac