French Quiche
An elegant French quiche is a sophisticated choice for brunch or a light dinner. A crisp pastry crust holds a smooth, creamy custard filled with savory bacon and melted cheese. Your Geedel hand vegetable chopper quickly grates the cheese and effortlessly blends an exceptionally smooth, bubble-free custard—key to the quiche’s delicate, fine texture.
Ingredients:
1 sheet store-bought frozen puff pastry or shortcrust pastry, thawed
150g bacon, chopped
1 onion
1¼ cups light cream
4 eggs
1 cup grated Gruyère or Swiss cheese
¼ teaspoon ground nutmeg
Salt and black pepper
Instructions:
1. Prepare filling components:
Cook the chopped bacon until crispy. remove. Sauté finely chopped onion in the rendered fat until soft and caramelized. Evenly spread the bacon and onion over the bottom of the pastry-lined tart pan.
Cut cheese into small chunks. Quickly grate using the chopping blade in your Geedel manual food chopper.
2. Prepare smooth custard:
Empty the container and switch to the mixing paddle. Crack in the eggs, then add light cream, nutmeg, salt, and pepper.
Close the lid and turn the handle at a low, steady speed for about 45 seconds until the mixture is fully combined, uniform in color, and silky smooth with minimal air bubbles.
3. Assemble and bake:
Sprinkle the grated cheese evenly over the bacon and onion in the tart shell. Slowly pour the custard over the filling.
Bake in the lower third of a preheated oven at 190°C for 35–45 minutes, until the custard is fully set (no jiggle in the center) and the top is golden brown.
4. Cool and set:
Remove and let cool on a wire rack for at least 15 minutes before slicing to allow the structure to stabilize.
Summary:
This classic French quiche showcases refined technique. The Geedel manual food chopper not only efficiently processes the cheese but, with its low-speed, steady blending function, also guarantees a perfect custard—avoiding excess air incorporation to ensure a dense, silky-smooth texture after baking.
