Quiche Lorraine

Few dishes reward advance preparation as generously as quiche Lorraine. A tender, buttery crust cradles a silky custard enriched with cream, smoky bacon, and nutty Gruyère. Once baked and cooled, the quiche slices cleanly and reheats beautifully, making it an ideal make-ahead lunch or light supper. With careful handling and proper chilling, the result is a crisp, golden pastry shell that holds its structure without toughness.

For Crust:

2 ½ cups flour

½ teaspoons kosher salt

½ cup (1 stick) cold unsalted butter, cubed

10-12 tablespoons ice water

For Filling:

12 ounces thick-cut bacon cut into ½-inch pieces

1 large shallot, finely chopped

2 garlic cloves, minced

1 ½ teaspoons minced fresh thyme

6 large eggs

1 cup whole milk

¾ cup heavy cream

1 teaspoon kosher salt

1 teaspoon ground black pepper

Pinch fresh grated nutmeg

1 cup shredded Gruyère cheese

¼ cup plus 2 tablespoons grated Parmesan cheese

In a large bowl, whisk together flour and salt. Using a pastry cutter, cut the cold butter into the flour, until butter pieces are a bit smaller than peas. Drizzle in ice water and gently incorporate with a fork.

Turn the dough onto a lightly floured surface, folding over itself a couple of times to knead and shape into a disk. Wrap the dough in plastic and refrigerate for at least 1 hour.

Preheat the oven to 350°F. Roll the chilled dough to about 1/8-inch thickness and gently lay into a pie dish. Tuck edges of dough under and crimp as desired. Place the pie dish in the freezer for 15 minutes to firm.

Line the crust with parchment paper and fill with pie weights. Bake until the edges are lightly golden, 15 to 20 minutes. Remove from the oven and set aside.

To make the filling, add bacon in a single layer to a large skillet over medium heat. Cook until the bacon is golden-brown and crispy, stirring occasionally. Transfer to a plate and set aside.

Add the shallots to the skillet and cook until tender, 2 to 3 minutes. Add garlic and thyme and cook, stirring occasionally, until fragrant, about 30 seconds. Remove from heat.

In a large bowl, whisk the eggs, milk, heavy cream, salt, pepper and nutmeg until combined. Add the Gruyere, Parmesan, bacon and onion mixture, and mix until combined. Carefully pour the egg mixture into the baked crust. Bake until the center is set and the top is lightly golden, 35 to 40 minutes.

Let cool at room temperature for 30 minutes to 1 hour before slicing. Serve with a simple green side salad, or blanched and sauteed asparagus, for a light, well-balanced meal. Store leftover quiche refrigerated for up to 4 days.