Ingredients
- 1 9-inch, deep-dish frozen pie crust
- 8 ounces thick-cut bacon diced
- 1/2 cup shallots chopped
- 4 large eggs
- 1 1/4 cups heavy cream
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- pinch ground nutmeg
- 4 ounces Gruyère cheese finely shredded
Instructions
- Preheat the oven to 400 degrees Fahrenheit and position a rack in the middle. Thaw the pie crust slightly and prick it with a fork. Blind bake on a sheet until golden, about 10-15 minutes, then reduce oven temperature to 325 degrees Fahrenheit.
- Cook the bacon in a pan until crisp, then transfer to a paper towel. Sauté the shallots in the remaining bacon fat until soft and translucent.
- Whisk together eggs, heavy cream, salt, cayenne pepper, and nutmeg in a bowl.
- Layer the shallots, half the bacon, Gruyère cheese, and remaining bacon in the crust. Pour the egg mixture over the top.
- Bake the quiche at 325 degrees Fahrenheit for 45-50 minutes, until the custard sets. Serve hot or warm.
