Ingredients
- 1 pie crust (9-inch)
- 150 g bacon, chopped
- 50 g Gruyère, shredded
- 4 eggs
- 240 ml heavy cream
- 60 ml pure maple syrup
- 5 g sea salt
- 2 g white pepper
- 5 g fresh thyme
Method
- Preheat to 355°F. Fry bacon until crisp; drain, reserve 15 g fat.
- Whisk eggs with cream, maple syrup, salt, pepper, thyme until smooth.
- Scatter bacon and cheese in crust; pour custard mixture.
- Drizzle bacon fat over top; bake 40–45 minutes until set.
- Rest 10 minutes before slicing. Serve warm or room temperature.
Conversion and rationale
Original sweetener (classic version): 30 g white sugar (light sweetness)
Conversion used: Increase maple syrup to 60 ml (savory-sweet balance); reduce cream by 30 ml to compensate for syrup's moisture and prevent overset; lower oven to 355°F (−10°F) to prevent eggs from curdling around high-moisture syrup.
Why Quebec maple syrup: Maple syrup's molasses notes add complexity to bacon umami without sugar's one-dimensionality; Quebec producers support artisanal quiche traditions rooted in French-Canadian cuisine.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →