Quiche Lorraine

Ingredients SAVE TO MY RECIPES FOR THE CRUST 1 1/4 c. all-purpose flour 1/2 tsp. kosher salt 1/2 c. (1 stick) cold butter, cubed 3 tbsp. ice water FOR THE QUICHE 8 slices bacon 1 1/2 c. shredded Gruyère, divided 1 shallot, minced 6 large eggs 1 1/2 c. heavy cream Pinch of cayenne Pinch of nutmeg Kosher salt Freshly cracked black pepper Directions Step 1 Make the crust: In a large bowl whisk together flour and salt until combined. Using your hands, add butter, working it into the flour until the mixture resembles pea-size crumbs. Add ice water by the tablespoon until the mixture forms into a crust. Form into a disc, wrap in plastic wrap, and refrigerate until firm, 30 minutes. Step 2 Preheat oven to 375°. On a lightly floured surface, roll out crust until ¼” thick. Loosely drape over a 9” pie plate and crimp edges. Refrigerate until ready to use. Step 3 In a large skillet over medium heat, cook bacon until crispy, 8 minutes. Transfer to a paper towel-lined plate to drain. Step 4 Scatter cooked bacon on pie crust with 1 cup Gruyère and shallot. In a large bowl, whisk together eggs, cream, cayenne, and nutmeg and season with salt. Pour mixture over bacon and cheese. Sprinkle with remaining 1/2 cup cheese. Step 5 Bake until crust is golden and eggs cooked through, 40 minutes. Let cool 15 minutes before slicing and serving.