Quiche Lorraine with Bacon (Print Version)
# Ingredients:
→ Crust
01 -
1 9-inch single pie crust
→ Filling
02 -
8 ounces bacon, cut into small pieces
03 -
1 large shallot, minced
04 -
⅛ teaspoon crushed red pepper flakes
05 -
4 large eggs
06 -
1 ½ cups half-and-half (or 3/4 cup milk and 3/4 cup heavy cream)
07 -
¼ teaspoon salt
08 -
1 teaspoon freshly ground black pepper
09 -
⅛ teaspoon grated nutmeg
10 -
Pinch cayenne pepper
11 -
4 ounces Gruyère cheese, grated (about 1 cup)
12 -
¾ ounce Parmesan, grated (about ¼ cup)
13 -
1 tablespoon chives or thinly sliced green onions
14 -
Chopped parsley leaves for garnish
# Instructions:
01 -
Roll the prepared dough out onto a lightly floured work surface into a 14-inch round. Carefully wrap the dough around the rolling pin and unroll over a 9-inch tart pan. Lift the edges to ease the dough into the bottom corners of the pan and press it firmly into the sides. Trim the excess and refrigerate the shell for 30 minutes, then freeze for 20 minutes. Preheat oven to 375°F. Poke a few holes in the crust with a fork, line with aluminum foil and pie weights, and bake for 20 minutes. Remove weights and foil, bake until lightly browned (10 minutes), and cool the crust on a wire rack.
02 -
Cook the bacon in a skillet over medium heat until crisp. Drain on a paper towel-lined plate. Remove all but ½ tablespoon of bacon grease from the skillet. Add the minced shallots and sauté until soft and translucent. Add red pepper flakes (if using) and cook for 30 seconds. In a mixing bowl, whisk together eggs, half-and-half, salt, pepper, nutmeg, and cayenne.
03 -
Scatter cooked bacon, sautéed shallots, and Gruyère cheese evenly over the baked crust. Place the crust on a baking sheet and pour the egg mixture over the filling to ½-inch below the rim. Top with grated Parmesan and chives, if using.
04 -
Bake at 375°F for 40 to 50 minutes or until the top is golden and the filling is set but slightly jiggly in the center. Test doneness by inserting a knife 1 inch from the edge; it should come out clean. Let the quiche cool on a rack and serve warm or at room temperature.
# Notes:
01 -
For a deeper tart pan, increase the filling by adding one egg and up to ½ cup of half-and-half.
02 -
For a crustless version, bake extra custard in a small baking dish.
03 -
Baked quiche can be cooled, covered, and refrigerated for reheating or frozen for up to 3 months.
04 -
To reheat from frozen, bake covered in foil at 350°F for 35 to 40 minutes.