Quiche Lorraine
 
Makes 1 (9½-inch) quiche
Ingredients
  • Short Crust (recipe follows)
  • 4 ounces diced thick-cut bacon
  • ½ cup diced sweet onion
  • 3 cloves garlic, minced
  • 3 large eggs
  • 1½ cups half-and-half
  • 1¼ teaspoons salt
  • ½ teaspoon chopped fresh thyme
  • ¼ teaspoon ground white pepper
  • ⅛ teaspoon ground nutmeg
  • 1 ounce shredded smoked Gruyère
  • Garnish: sliced green onion
Instructions
  1. Preheat oven to 350°.
  2. Place Short Crust on a large, rimmed baking sheet. Top frozen crust with parchment paper; add pie weights. Bake until edges are dry and lightly golden, about 22 minutes. Carefully remove parchment and weights. Prick bottom of crust all over with a fork. Bake until interior of crust is lightly golden and set, 20 to 25 minutes more, lightly covering edges with foil to prevent excess browning, if necessary. Let crust cool completely in pan on wire rack.
  3. Position oven rack to lower third of oven.
  4. In a medium skillet, cook bacon over medium heat, stirring occasionally, until crispy and fat is rendered, about 15 minutes. Using slotted spoon, remove bacon and let drain on paper towels. Reserve 1 tablespoon drippings in pan.
  5. In same skillet, add onion and garlic. Cook, stirring frequently, until soft and fragrant, 1 to 2 minutes. Remove from skillet and set aside to let cool.
  6. In a medium bowl, whisk together eggs, half-and-half, salt, thyme, pepper, and nutmeg until well combined and foamy.
  7. Sprinkle cheese, in an even layer, into bottom of prepared crust. Sprinkle cooked bacon over cheese. Top with cooked onion mixture. Pour egg mixture over onion mixture, gently stirring to evenly distribute ingredients if needed.
  8. Bake in lower third of oven until filling is set and golden brown, about 30 minutes. (Center may jiggle slightly, but edges should be set.)
  9. Let cool for at least 30 minutes before serving. Garnish with green onion, if desired.
Recipe by Victoria at https://victoriamag.com/quiche-lorraine/