Quiche Lorraine with Bacon and Gruyère
- 1 refrigerated pie crust, or a homemade single crust
- 6 slices thick-cut bacon, cut into 1/2-inch pieces
- 1 medium shallot, finely chopped
- 4 large eggs
- 1 cup whole milk
- ¾ cup heavy cream
- ½ tsp kosher salt
- ¼ tsp black pepper
- ⅛ tsp ground nutmeg
- 4 oz Gruyère cheese, shredded, about 1 1/2 cups
Quiche Lorraine with Bacon and Gruyère
- Heat the oven to 400°F. Fit the crust into a 9-inch pie dish, fold the edge under and crimp it, then refrigerate.
- Prick the bottom of the crust all over with a fork, line it with parchment and fill it with pie weights or dried beans. Bake until the edges look set.
- Lift out the parchment and weights and bake until the bottom looks dry and pale golden.
- Lower the oven to 350°F and set the pie dish on a sheet pan.
- 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.
- Cook the shallot in the bacon fat over medium heat until soft.
Quiche Lorraine with Bacon and Gruyère
- Whisk the eggs, milk, cream, salt, pepper and nutmeg in a bowl until no streaks of white remain.
- Scatter the bacon, shallot and cheese over the crust, then slowly pour in the custard.
- Bake until the edges are set, the center jiggles only a little and a thermometer in the center reads 160°F (71°C).
- Let the quiche rest on a cooling rack before slicing so the custard firms up.
- Cook to 160°F inside (check with a thermometer).