- Serves: 6 servings
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- one 9-inch deep-dish frozen pie crust
- 8 ounce thick-cut bacon (about 6 slices), diced and cooked
- ½ cup chopped shallots, sautéed
- 4 large eggs
- 1¼ cups heavy cream
- ¼ teaspoon salt
- ¼ teaspoon cayenne pepper
- pinch ground nutmeg
- 4 ounces Gruyère, finely shredded (about 1¼ cups)
Preheat the oven to 400°F and set a rack in the middle position. Remove the pie crust from freezer and thaw until just soft enough to easily prick with a fork, about 10 minutes. Mold to a pie pan, and prick the bottom and sides all over with a fork. Place the pie pan on a baking sheet to make it easy to move in and out of the oven. Bake until lightly golden, 10 to 15 minutes. Reduce oven heat to 325°F.
In a medium bowl, whisk the eggs. Add the heavy cream, salt, cayenne pepper, and nutmeg; whisk until evenly combined. Spread the shallots evenly over the bottom of the cooked crust. Top with half of the bacon, all of the Gruyère, and then the remaining bacon. Pour the egg/cream mixture over top. Slide the quiche (still on the baking sheet) into the oven and bake at 325°F for 45 to 50 minutes, until the custard is set and lightly golden. Serve hot or warm.