Classic Quiche Lorraine

• 1 9-inch deep-dish1 9-inch deep-dish pie crust
• 227 g8 oz thick-cut bacon, cut into 1/2-inch pieces
• 22 shallots, finely chopped
• 4 large4 large eggs
• 475 ml2 cup heavy cream
• 3 g1/2 tsp salt
• 1 ml1/4 tsp ground black pepper
• 1 ml1/4 tsp ground nutmeg
• 1 ml1/4 tsp cayenne pepper (optional)
• 295 ml11/4 cup shredded Gruyère cheese
• 60 ml4 tbsp freshly grated Parmesan cheese
• freshly chopped chives, for garnish

Instructions

1. 1 Preheat oven to 205°C400°F (205°C400°F). If using a frozen pie crust, thaw at room temperature for 10 to 15 minutes. Prick the base with a fork, line with parchment paper, and fill with pie weights or dried beans. Place on a baking sheet and blind bake for 10 minutes. Remove from oven, discard parchment and weights, and reduce oven temperature to 165°C325°F (160°C320°F). Set crust aside to cool slightly.
2. 2 Place chopped bacon in a cold skillet and set over medium heat. Cook until fat begins to render, about 5 minutes. Add shallots and cook, stirring frequently, until bacon is crisp and shallots are tender. Remove from heat and let cool. Meanwhile, whisk eggs in a large bowl until smooth, then add heavy cream, salt, black pepper, nutmeg, and cayenne (if using), whisking until fully incorporated.
3. 3 Evenly distribute the bacon and shallot mixture into the pre-baked crust. Sprinkle Gruyère and Parmesan over the filling. Gently pour the egg mixture into the crust, straining through a fine mesh sieve if desired for a smoother texture. Return the quiche on its baking sheet to the oven and bake at 165°C325°F for 45 to 50 minutes, until the filling is set and lightly golden on top with only a slight jiggle in the center. Rest for at least 15 minutes before slicing, then garnish with chives and serve warm or at room temperature.