Quiche Lorraine

Instructions

1. 1

   Make the pastry crust: In a bowl, whisk together the all-purpose flour and 1/2 tsp salt. Add the cold, cubed butter. Use your fingertips or a pastry blender to cut the butter into the flour until it resembles coarse crumbs with some pea-sized pieces remaining. Add the ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. Do not overwork it. Form the dough into a flat disk, wrap it in plastic, and chill in the refrigerator for at least 30 minutes.

2. 2

   Blind bake the crust: Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the chilled dough to a 12-inch circle. Carefully transfer it to a 9-inch pie dish. Trim and crimp the edges. Prick the bottom of the crust with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15-20 minutes. Remove the parchment and weights, then bake for another 5-7 minutes, until the crust is pale golden. Set aside to cool slightly. Reduce oven temperature to 375°F (190°C).

3. 3

   Prepare the filling: While the crust bakes, cook the bacon in a skillet over medium heat until crisp, about 8-10 minutes. Remove the bacon with a slotted spoon and drain on paper towels. Once cool, crumble it. Pour off all but 1 tablespoon of the bacon fat from the skillet. Add the chopped shallots and cook over medium heat until softened and fragrant, about 3-4 minutes.

4. 4

   Assemble and bake the quiche: Sprinkle the shredded Gruyère cheese evenly over the bottom of the pre-baked crust. Top with the crumbled bacon and cooked shallots. In a separate bowl, whisk together the eggs, heavy cream, 1/2 tsp salt, black pepper, and nutmeg until smooth. Carefully pour the egg mixture over the ingredients in the pie crust. Bake at 375°F (190°C) for 35-45 minutes, or until the center is just set (it should have a slight jiggle). The internal temperature should be around 170°F (77°C). Let the quiche cool on a wire rack for at least 15 minutes before slicing and serving. This allows the custard to set fully.