Quiche Lorraine#
Makes one 9-inch quiche
Ingredients#
Crust#
Uses the base pie crust recipe through freezing (skip blind baking).
Filling#
- 6 oz pancetta, diced
- 4 large eggs
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1 1/2 cups Gruyère, grated
- 1/2 tsp salt
- 1/4 tsp black pepper
- Pinch of nutmeg
Directions#
Step 1 - Make the Crust#
Follow the base pie crust recipe through freezing. Skip blind baking.
Step 2 - Render Pancetta#
Render pancetta in a skillet over medium heat until crispy, 6-8 minutes. Drain.
Step 3 - Make Custard#
Whisk eggs, cream, and milk. Season with salt, pepper, and nutmeg.
Step 4 - Assemble#
Scatter pancetta over the frozen crust. Top with Gruyère. Pour custard over slowly.
Step 5 - Bake#
Bake at 375°F for 35-40 minutes, until the center has a slight wobble. Rest 10-15 minutes before slicing.