1tablespoonchopped fresh chivesplus more for garnish
Instructions
Preheat oven to 350°F.
Roll out the pie crust (if needed) and transfer it to a 9½-inch quiche pan. Use a rolling pin to roll over the dough and cut off the excess crust.
1 (9-inch) refrigerated pie crust
Place a piece of parchment on the crust and fill it with pie weights. Spread them out all the way to the edges of the crust. Bake for 35-40 minutes, or until the crust is golden brown and cooked through.
Remove the pie weights and set aside.
Heat a skillet over medium-high heat. Add in the bacon and cook until crisp. Set aside on a paper towel lined plate.
½ pound bacon
Drain off all but 1 tablespoon of the bacon fat. Add in the onion and cook until softened, about 5-7 minutes. Remove from the heat and set aside.
½ yellow onion
In a large bowl, whisk the cheese, half-and-half, eggs, salt, pepper, nutmeg, and chives together.
1 cup freshly shredded gruyere cheese, 1¾ cups half-and-half, 4 large eggs, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, ⅛ teaspoon ground nutmeg, 1 tablespoon chopped fresh chives
Arrange the bacon and onions in the bottom of the crust.
Pour in the filling and bake for 30-40 minutes, or until the filling is set. Garnish with more chives, if desired.
Video
Notes
If you don't have a quiche pan, use a tart pan with a removable bottom or a 9-inch pie pan.
If you don't have pie weights, use dried beans, peas, or rice to weigh down the crust.
For a more indulgent quiche, use heavy cream in place of the half-and-half.
The filling should be just set; it may wobble a bit in the center. This will ensure the quiche is silky and light.
Storage: Store quiche lorraine in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.