Target: 6 × 4 inches · landscape

Quiche Lorraine

90 min · 6 servings

Ingredients

□ 1 refrigerated 9-inch pie crust

□ 6 slices thick-cut bacon, chopped

□ 2 medium shallots, thinly sliced

□ 1 tsp unsalted butter

□ 1 cup Gruyère cheese, shredded

□ 4 large eggs

□ 1 1/4 cups heavy cream

□ 1/2 tsp kosher salt

□ 1/4 tsp freshly ground black pepper

1. Heat the oven to 375 F with a baking sheet inside. Fit and crimp the crust in a 9-inch pie plate.

2. Line with parchment and weights; blind bake until the edge is dry. Remove weights and bake until the bottom is matte.

3. Crisp bacon, then soften shallots in a little bacon fat and butter. Spread both on a plate to cool.

4. Whisk eggs, cream, salt, and pepper. Layer cooled fillings and Gruyère in the crust, then add custard.

5. Bake until the edge is set and the center gently wobbles. Rest before slicing and serve with green salad.

Cook’s note: Cool the bacon and shallots before adding custard so they do not begin setting the eggs early.