Quiche Lorraine

 

Ingredients:

• 1 pie crust (unbaked)
• Egg wash (1 egg beaten with 1 teaspoon water)
• Filling:
  • 4 pieces bacon
  • ½ cup finely chopped yellow onion
  • 1 teaspoon minced garlic
  • 4 large eggs
  • 1 ½ cups (354 ml) heavy cream
  • ½ teaspoon table salt
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon ground nutmeg
  • 3-5 drops Tabasco sauce
  • 4 oz (113 g) shredded cheese (mostly Gruyère with a bit of Parmesan)

Instructions:

1. Blind-bake the pie crust:
   • Preheat oven to 400F (200C).
   • Place the pie crust in a quiche pan and flute the edges.
   • Line the crust with parchment paper and fill with pie weights.
   • Bake for 15 minutes.
   • Remove from oven and carefully remove the pie weights.
   • Brush the sides and bottom of the crust with egg wash.
   • Prick the bottom of the crust all over with a fork.
   • Return to oven and bake for another 8-10 minutes, or until the bottom is beginning to lightly brown.
   • Reduce heat to 375F (190C) and allow crust to cool.
2. Make the filling:
   • Cook the bacon in a medium-sized skillet over medium heat until crisp.
   • Remove to a paper towel-lined plate.
   • Drain all but 1 tablespoon of the grease from the pan.
   • Add the onion and cook until softened (about 5 minutes).
   • Add the garlic and cook until fragrant (about 30 seconds).
   • Remove from heat.
3. In a large measuring cup, whisk together the eggs, heavy cream, salt, pepper, nutmeg, and Tabasco sauce.
4. Crumble the bacon evenly over the quiche crust.
5. Scatter the cheese, onions, and garlic evenly overtop.
6. Pour the egg mixture evenly over the crust.
7. Place on a foil-lined baking sheet and transfer to the center rack of the oven.
8. Bake for 35 minutes, or until the edges are set but the center still slightly jiggles.
9. Allow to cool for about 15 minutes before slicing and serving.

Notes:

• You can use any type of pie crust you like, homemade or store-bought.
• If you don't have pie weights, you can use dried beans or rice instead.
• If you want a richer quiche, you can use half-and-half or whole milk instead of heavy cream.
• You can also add other ingredients to the filling, such as cooked spinach, mushrooms, or sausage.
• Be careful not to overbake the quiche, or it will become dry.
• Serve the quiche warm or at room temperature.