Quiche Lorraine

Step 1

On a lightly floured surface, roll the pie dough into a 13-inch circle. Transfer to a standard 9-inch pie dish, tuck the edges under, and crimp as desired.

Step 2

Freeze for 30 minutes.

Step 3

While freezing the crust, preheat the oven to 425F.

Step 4

Place the frozen crust on a rimmed baking sheet. Line the crust with parchment paper and fill with pie weights.

Step 5

Bake for 20 minutes or until the edges start to turn golden brown. Carefully remove the paper and pie weights. Let cool while making the filling.

Step 6

Reduce oven temperature to 325F.

Step 7

In a medium skillet, add the bacon. Cook over medium-high heat until crisp, about 8 minutes. Remove the bacon pieces with a slotted spoon and drain on paper towels. Pour off all but 1 tablespoon of the drippings from the pan. Reduce the heat to medium.

Step 8

Add the onion and cook over medium heat until softened, about 3 minutes. Remove from the heat and set aside.

Step 9

In a medium bowl, add the eggs and beat until well blended. Add the cream, salt, black pepper, cayenne pepper, and nutmeg. Whisk until combined.

Step 10

Layer the onion on the bottom of the blind-baked crust. Top with half of the bacon, all the cheese, and then the remaining bacon. Pour the egg mixture over top.

Step 11

Bake for 50 to 55 minutes or until the filling is puffed and golden brown. Let cool for at least 10 minutes before serving. Leftovers should be covered and refrigerated for up to 3 days.