Ingredients

Instructions

1
Preheat oven to 400°F (200°C). Remove pie crust from freezer and thaw for 10 minutes.
2
Prick the bottom and sides of the crust all over with a fork. Blind bake for 10-15 minutes until lightly golden.
3
Remove from oven and reduce temperature to 325°F (165°C). This lower temperature prevents curdling.
4
Cook bacon until crisp, then crumble. Reserve 1 tablespoon of bacon fat.
5
Sauté diced shallot in the reserved bacon fat over medium-low heat until translucent, about 5 minutes. Let cool.
6
In a large bowl, whisk together eggs, heavy cream, milk, salt, white pepper, and nutmeg until smooth.
7
Sprinkle half the Gruyere cheese evenly over the bottom of the par-baked crust.
8
Layer half the bacon and the sautéed shallots over the cheese.
9
Pour the egg mixture slowly over the fillings, then top with remaining cheese and bacon.
10
Sprinkle with fresh thyme if using.
11
Bake for 45-50 minutes until center is just set and lightly golden. A knife inserted should come out clean.
12
Let cool for 10-15 minutes before slicing. Serve warm or at room temperature.

Quiche

Ingredients