Quiche Lorraine
Servings 8 servings
Ingredients
- 1 9 inch deep dish pie crust frozen, refrigerated or homemade
- 8 slices bacon
- 1 medium shallot (or ¼ cup red onion) finely diced
- 6 large eggs
- 1 ¾ cups heavy cream or half and half
- 1 tsp salt
- ½ tsp freshly ground black pepper
- ⅛ tsp ground nutmeg
- pinch cayenne
- 2 cups shredded Gruyere or Swiss cheese
Instructions
- Directions for using a deep dish frozen pie crust: Preheat oven to 350°F. Place crust on a baking sheet. Set aside.
- Directions for refrigerated or homemade crust: Preheat oven to 375°F. Press crust into pie dish, flute edges as desired. Line with parchment paper and pie weights or beans. Bake for 8 minutes, take from oven and remove parchment and weights. Lower oven temperature to 350°F.
- Meanwhile, cook bacon in a large skillet over medium-high heat until crisp. Remove to paper towels to drain, reserving 1 Tbsp drippings. Add shallot to drippings, cooking for 1 minute.
- In a medium-size mixing bowl whisk together cream, eggs, salt, pepper, nutmeg and cayenne.
- To assemble: Scatter ½ cheese onto bottom of crust. Crumble cooked bacon. Arrange crumbled bacon and shallots over cheese.
- Pour custard evenly over bacon. Sprinkle with remaining cheese.
- Place into oven and bake for 40-45 minutes
- Let stand for 20-30 minutes before slicing.