Quiche Lorraine with Bacon and Gruyère

Steps

1. Heat the oven to 400°F. Fit the crust into a 9-inch pie dish, fold the edge under and

   crimp (how to crimp)

   Crimp Press the edge of a pie crust or pastry into a pattern that seals it and looks finished. 1. Trim the dough to about a 1 inch overhang and fold it under so it sits on the rim.2. For a fork crimp, press the tines into the edge all the way around.3. For a fluted edge, push the dough between the thumb and finger of one hand with a finger of the other.4. Chill the crust for 20 minutes so the edge holds its shape in the oven. Done when: The edge is sealed all the way around and stands up a little above the rim. How to crimp a pie crust: mistakes to avoid

   it, then refrigerate.
   400°F⏱ Chill crust: 15 min
2. Prick the bottom of the crust all over with a fork,

   line (how to line a pan)

   Line a pan Cover the bottom (and sometimes sides) of a pan with parchment or foil so food doesn't stick and lifts out easily. 1. For a sheet pan, tear parchment the size of the pan and lay it flat.2. For a round cake pan, trace the bottom on parchment, cut the circle out and press it in.3. For brownies and bars, leave two long sides hanging over to make handles (a "sling").4. A little grease under the paper holds it in place. Done when: The paper lies flat with no folds where the batter could run under it. How to line a baking pan with parchment: mistakes to avoid

   it with parchment and fill it with

   pie weights (how to blind bake)

   Blind bake Bake a pie crust empty, weighted down, before it gets its filling, so it stays crisp. 1. Chill the shaped crust for at least 30 minutes.2. Prick the bottom with a fork.3. Line it with parchment or foil and fill to the top with pie weights or dried beans.4. Bake until the edges are set and pale gold, then lift out the weights.5. Bake a few minutes more until the bottom looks dry. Done when: The bottom is dry and lightly golden with no shiny raw spots. Safety: Weights and beans come out of the oven very hot: lift the paper by its corners and let them cool on a plate.How to blind bake a pie crust: mistakes to avoid

   or dried beans. Bake until the edges look set.
   400°F⏱ Bake with weights: 15 min
3. Lift out the parchment and weights and bake until the bottom looks dry and pale golden.
   400°F⏱ Bake crust: 7 min
4. Lower the oven to 350°F and set the pie dish on a sheet pan.
   350°F
5. Cook the bacon in a skillet over medium heat, stirring now and then, until crisp. Lift it onto a paper towel and pour off all but 1 tablespoon of the fat.
   ⏱ Crisp bacon: 8 min
6. Cook the shallot in the bacon fat over medium heat until soft.
   ⏱ Soften shallot: 2 min
7. Whisk (how to whisk)

   Whisk Beat ingredients with a whisk to mix them smoothly or to add air. 1. Use a bowl big enough to whisk without splashing; set it on a damp towel to stop it spinning.2. Hold the whisk loosely and move it in quick circles or side to side, touching the bottom.3. For lumpy mixtures, add liquid a little at a time and whisk after each.4. For sauces on the stove, keep the whisk moving across the whole bottom of the pan. Done when: The mixture is even with no lumps or streaks of egg. How to whisk: mistakes to avoid

   the eggs, milk, cream, salt, pepper and nutmeg in a bowl until no streaks of white remain.
8. Scatter the bacon, shallot and cheese over the crust, then slowly pour in the custard.
9. Bake until the edges are set, the center jiggles only a little and a thermometer in the center reads 160°F (71°C).
   350°F⏱ Bake quiche: 35 min
10. Let the quiche

    rest (how to rest)

    Rest Leave cooked meat, baked goods or dough alone for a while before you cut, slice or shape it. 1. Move meat to a board or plate as soon as it is done (a few degrees shy of target for big roasts; it keeps rising).2. Tent it loosely with foil if the kitchen is cool.3. Rest steaks and chops 5 minutes, roasts 15 to 20, a turkey 30.4. For dough, cover it so it doesn't dry out while it relaxes. Done when: Meat juices stay in when you slice; dough rolls out without springing back. Safety: Rest at room temperature for under an hour, then refrigerate leftovers within 2 hours of cooking.How to rest meat and dough: mistakes to avoid

    on a cooling rack before slicing so the custard firms up.
    ⏱ Rest: 15 min

Tap an underlined word for how to do it, or see all techniques.

Tips

• Pull it when the center still wobbles a little, like gelatin. It keeps cooking as it rests.
• Blind-baking the crust first keeps the bottom crisp under the custard.

Storage

Refrigerate up to 4 days or freeze slices up to 2 months. Reheat slices until 165°F.

Make ahead

Blind-bake the crust and cook the bacon a day ahead; keep the crust covered at room temperature and the bacon in the fridge.

Cook once, eat twice: Double it (16 servings instead of 8), eat half and freeze the other half. It keeps 2 months frozen, by the storage note above. Print a freezer label · More freezer meals

How long leftovers keep, and freezing and reheating: leftovers and storage.