Quiche Lorraine

Step 1

Preheat the oven to 400°F (205°C).

Step 2

If frozen, thaw the pastry crust at room temperature for 10-15 minutes. Prick the bottom all over with a fork, then line the inside with parchment paper. Fill with dried beans or rice and bake on a sheet tray for 10 minutes.

Step 3

Remove the crust from the oven, discard the paper and beans, and reduce the heat to 325°F (160°C).

Step 4

While the crust bakes, add the bacon to a cold pan. Turn the heat to medium and cook until the fat begins to render, about 5 minutes. Add the shallots and cook, stirring often, until the bacon is crisp and the onions are tender. Remove the skillet from the heat and set aside to cool.

Step 5

In a large bowl, whisk the eggs until smooth, then blend in the cream, salt, pepper, nutmeg, and cayenne.

Step 6

Spread the bacon and onions evenly in the pre-baked crust, then sprinkle the cheeses on top. Finally, strain the egg mixture over the bacon, onions, and cheese.

Step 7

Bake the quiche on a sheet tray until the filling is lightly golden and set, about 45-50 minutes. Let cool for at least 15 minutes before serving. Serve warm or at room temperature with chopped chives for garnish. Enjoy!