Quiche Lorraine

Directions

1. Heat oven to 350°F. Let pie crust thaw for 10-15 minutes, then prick the crust on the bottom and sides with a fork. Place the crust on a baking sheet, and bake for 10-12 minutes, until starting to turn golden brown. Set aside.

2. Add diced bacon to a cold skillet and cook over medium heat until crispy and browned, about 5-7 minutes, stirring frequently. Using slotted spoon, transfer to plate lined with paper towels. Let cool.

3. Reduce heat to low and add sliced shallots to the same skillet. Cook for 4-5 minutes, or until softened, fragrant, and starting to get a little golden. Remove from heat and transfer to same plate as bacon. Discard excess bacon grease.

4. Crack 3 eggs into a 2-cup measuring cup. Add equal parts heavy cream and whole milk until the mixture reaches the 1 1/2 cup mark (roughly 3/4 cup each). Add salt and hot sauce and whisk until combined and smooth.

5. Add the bacon, shallots, and cheese to pie crust, reserving 2 tablespoons of the bacon and cheese for topping. Pour in the egg mixture, then finish with the reserved bacon and cheese.

6. Bake on baking sheet for 35-45 minutes, or until mostly set and a knife inserted in the center comes out clean, or reaches an internal temperature of 165-175°F. The center should still have a slight jiggle when you shake the pan gently – it will continue to set as it cools.

7. Let rest for 10 minutes to set before serving.

8. Notes:

   Julia Child’s method: This recipe uses Julia Child’s foolproof technique for measuring quiche custard. By cracking eggs directly into a measuring cup and filling to the desired mark with dairy, you ensure the perfect ratio every time, regardless of egg size. This method appears in her cookbook “Mastering the Art of French Cooking.”

    

   Storage: Cover and refrigerate for up to 3-4 days. Reheat individual slices in the microwave or oven at 300°F until warmed through.

    

   Freezer storage: Quiche freezes well! Let cool completely, wrap tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating in a 325°F oven for 20-25 minutes.