Quiche Lorraine Recipe

Add the flour and salt to a food processor. Pulse a few times to disperse the salt.
Add the butter and 3 tbsp of ice water. Pulse until the dough comes together. If the mixture is too dry, add 1 tbsp of water at a time until the dough combines.
On a lightly floured work surface, roll out the dough into a one-inch disc. Wrap in plastic wrap and refrigerate for 2 hours or overnight (see notes).
Preheat the oven to 375℉.
Roll the disc out onto a floured surface to ⅛ inch thickness and place in a 9-inch pie tin.
Use a fork to poke holes across the bottom and up the sides of the crust. Place parchment paper inside the crust and partially fill with pie weights or dried beans.
Bake for 15 minutes. After 15 minutes, take the crust out to remove the weights and parchment paper. Bake the bare crust for an additional 5 minutes, until the bottom looks dry, not doughy.
Note - If using store-bought frozen crust, follow the packaging’s instructions for blind-baking the crust.
Set the crust aside until ready to fill.

Preheat the oven to 350 degrees Fahrenheit.
Cook the bacon over medium heat until crispy and remove from the skillet. Drain most of the fat from the skillet, leaving about 1 tablespoon inside. Chop the bacon into small ¼-½ inch strips.
Still on over medium heat, cook the shallot in the bacon fat until translucent. Once cooked, remove from heat and set aside.
In a large bowl, whisk together the eggs, heavy cream, nutmeg, salt, and pepper.
Add the bacon, shallots, and half both the gruyere and swiss cheese to the bottom of the crust. Pour in the egg mixture and top with the remaining cheese.
Bake for 45 minutes. The center should have a slight wiggle but be set. Allow it to cool on a wire rack.