The ultimate quiche Lorraine

Serves: 4 to 6 Ingredients:

9-inch deep-dish frozen pie crust, kept frozen until ready to use

2 teaspoons olive oil

1 medium shallot, chopped (optional)

4 large eggs

1 1/4 cups heavy cream or heavy whipping cream

Salt and freshly ground black pepper

Pinch of ground nutmeg

8 ounces thick-cut bacon (about 6 slices), cooked until chewy crisp and chopped

1 1⁄3 cups finely shredded Gruyère cheese, about 41⁄2 ounces Chopped fresh chives, for serving (optional)

Preparation:

Preheat the oven to 400 F.

Thaw the pie crust until just soft enough to easily prick with a fork, about 10 minutes. Prick the bottom of the crust with a fork. Place in the oven and bake for 10 to 15 minutes, until the crust is lightly golden, checking every few minutes to make sure the crust doesn't puff up. If it does, gently prick the dough with a fork so it deflates. Set the crust aside and reduce the oven temperature to 325 F.

Heat the oil in small skillet over medium-low heat. Add the shallot and cook until soft and translucent, about three to four minutes. Try not to brown the shallots. Remove from heat and set aside.

In a medium bowl, whisk together the eggs, heavy cream, 1/2 teaspoon salt, 1/4 teaspoon black pepper and nutmeg.

Spread the shallots evenly over the bottom of the cooked crust. Top with half of the bacon, all the Gruyère and then the remaining bacon. Pour the egg and cream mixture over top. Transfer the quiche to a baking sheet and bake for 35 to 45 minutes, or until the top is golden brown and the custard is set. It shouldn’t jiggle when you gently shake the baking sheet. Let cool for five minutes.

Serve hot or warm. Store leftovers in an airtight container or wrapped in plastic in the refrigerator for up to three days.