Red Meat Allergy Friendly Easy Quiche
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Learn more →Ingredients
6 servings
- 1 refrigerated pie crust (9-inch)
- 6 strips bacon, cut into ½-inch pieces
Chef's tipCook it like regular bacon. It's leaner and releases little fat, so add a splash of oil to the pan if needed. - 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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