Ingredients
1 1/4 c. all-purpose flour
1/2 tsp. kosher salt
1/2 c. (1 stick) cold butter, cubed
3 tbsp. ice water
8 slices bacon
1 1/2 c. shredded Gruyère, divided
1 shallot, minced
6 large eggs
1 1/2 c. heavy cream
Pinch of cayenne
Pinch of nutmeg
Kosher salt
Freshly cracked black pepper
Preparation
Step 1Make the crust: In a large bowl whisk together flour and salt until combined. Using your hands, add butter, working it into the flour until the mixture resembles pea-size crumbs. Add ice water by the tablespoon until the mixture forms into a crust. Form into a disc, wrap in plastic wrap, and refrigerate until firm, 30 minutes.Step 2Preheat oven to 375°. On a lightly floured surface, roll out crust until ¼” thick. Loosely drape over a 9” pie plate and crimp edges. Refrigerate until ready to use. Step 3In a large skillet over medium heat, cook bacon until crispy, 8 minutes. Transfer to a paper towel-lined plate to drain.Step 4Scatter cooked bacon on pie crust with 1 cup Gruyère and shallot. In a large bowl, whisk together eggs, cream, cayenne, and nutmeg and season with salt. Pour mixture over bacon and cheese. Sprinkle with remaining 1/2 cup cheese.Step 5Bake until crust is golden and eggs cooked through, 40 minutes. Let cool 15 minutes before slicing and serving.
MAKE YOUR OWN CRUST…IF YOU HAVE TIME This all-butter recipe is perfectly flaky and super easy to make yourself. (It’s pretty similar to classic pie crust, minus the sugar.) You definitely won’t regret taking the time to make it. That said, store-bought pre-made pie crust will work, too. DON’T SKIP THE CHEESE I mean, who would? Cheese is essential for Quiche Lorraine. We like to use Gruyère, but a good shredded Swiss will work too. SHALLOTS »> ONIONS Shallots are in the same allium family as onions, but they won’t make you cry. They also have a deeper flavor with notes of garlic. 6 EGGS = MAGIC NUMBER For 9" pie dish, you’ll want to a half dozen eggs in your filling mixture. It may seem like a lot, but remember one quiche feeds a lot of people. And a low, shallow quiche is really sad. 😕 YOU NEED HEAVY CREAM Unlike when you’re making a frittata or scrambled eggs, you don’t really want to substitute the dairy. Half-and-half works, but sour cream or crème fraîche—not so much.
