Ingredients
Crust
- One 9-inch (23-cm) deep-dish frozen pie crust
Filling
- 8 oz thick-cut bacon (about 6 slices, diced)
- ½ cup chopped shallots (from 2 medium shallots)
- 4 large eggs
- 1¼ cups heavy cream
- ¼ teaspoon salt
- ⅛ teaspoon cayenne pepper
- Pinch ground nutmeg
- 4 oz Gruyère cheese (finely shredded, about 1¼ cups)
Instructions
- Blind bake the crust: Preheat your oven to 400°F (200°C) and position a rack in the middle. Thaw the frozen pie crust just enough so it can be pricked with a fork, roughly 10 minutes. Carefully prick the bottom and sides of the crust all over with a fork to prevent puffing. Place it on a baking sheet for easy handling. Bake until the crust is lightly golden, about 10 to 15 minutes. If it puffs, prick it gently to deflate. Once done, reduce your oven to 325°F (170°C) and set the crust aside.
- Cook the bacon and shallots: In a medium nonstick sauté pan over medium heat, cook the diced bacon until crisp, about 10 minutes, stirring occasionally. Transfer the bacon with a slotted spoon to a paper towel-lined plate to drain excess fat. Pour off all but one tablespoon of the fat from the pan. Add the chopped shallots and cook over medium-low heat until they are soft and translucent but not browned, about 3 to 4 minutes. Remove from heat.
- Prepare the custard mixture: In a medium bowl, whisk together the eggs. Add the heavy cream, salt, cayenne pepper, and ground nutmeg, whisking until the mixture is smooth and evenly combined.
- Assemble the quiche: Spread the sautéed shallots evenly over the bottom of the baked crust. Sprinkle half of the cooked bacon evenly on top, then add all the shredded Gruyère cheese, followed by the remaining bacon. Pour the egg and cream custard mixture evenly over the filling.
- Bake the quiche: Place the quiche on the baking sheet and slide it into the oven. Bake at 325°F (170°C) for 45 to 50 minutes until the custard is set and the top is lightly golden. Let it cool slightly before serving. Enjoy the quiche warm or at room temperature.
Notes
- If cracks appear in the crust before or during baking, patch them by pressing down softened dough or using a small piece of pie dough to cover and seal the cracks.
- Pricking the crust before baking prevents puffing, but if it still puffs up, use a fork to gently deflate during baking.
- For best results, use a deep-dish pie crust to hold the custard and fillings properly.
- Allow quiche to rest for a few minutes after baking to help it set fully for easier slicing.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: French
