Pescatarian Easy Quiche

Total time1 hr 10 min

Prep time15 min

Cook time45 min

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Ingredients

6 servings

1 refrigerated pie crust (9-inch)
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6 strips bacon, cut into ½-inch pieces
Chef's tip
Cook it only until crisp, adding a little oil to the pan - vegetarian bacon cooks much faster than pork bacon and can scorch. If the recipe simmers or bakes the bacon further, set it aside and stir it back in near the end.
1 medium shallot, finely chopped
4 large eggs
1 cup heavy cream
½ tsp salt
¼ tsp black pepper
⅛ tsp ground nutmeg
1 cup gruyère cheese, shredded

Instructions

1
Preheat the oven to 375°F (190°C). Press the pie crust into a 9-inch pie dish, crimping the edges as desired. Prick the bottom all over with a fork, then blind-bake for 10 minutes, until the crust is just set and no longer raw-looking.
2
While the crust bakes, cook the bacon in a large skillet over medium heat, stirring occasionally, until the fat has rendered and the pieces are crisp, about 6–8 minutes. Transfer the bacon to a paper-towel-lined plate. Pour off all but about 1 tsp of the drippings.

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