Weekend Bake: Quiche Lorraine

Almost every ingredient in quiche is fat . . . which is why it's so delicious.

8 ounces bacon (about 8 slices) cut into 1/2-inch pieces
2 large eggs
2 large egg yolks
1 cup whole milk
1 cup heavy cream
1/2 teaspoon table salt
1/2 teaspoon ground white pepper
1 pinch fresh grated nutmeg
4 ounces Gruyère cheese, grated (1/2 cup)
1 9-inch partially baked pie shell (warm), baked until light golden brown

1. Heat oven to 375 degrees. Fry bacon in skillet over medium heat until crisp and brown, about 5 minutes. Transfer with slotted spoon to paper towel–lined plate. Meanwhile, whisk all remaining ingredients except cheese in medium bowl.

2. Spread cheese and bacon evenly over bottom of warm pie shell and set shell on oven rack. Pour in custard mixture to 1/2-inch below crust rim. Bake until lightly golden brown and a knife blade inserted about one inch from the edge comes out clean, and center feels set but soft like gelatin, 32 to 35 minutes. Transfer quiche to rack to cool. Serve warm or at room temperature.

Next time, I will omit or reduce the salt and roll the dough between sheets of plastic wrap. It is still very tasty, though.