Nickel Allergy Friendly Quiche Lorraine with Bacon and Gruyère
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Learn more →Ingredients
6 servings
For the crust
- 1 ¼ cups all-purpose flour
- ½ tsp salt
- ½ cup (1 stick) unsalted butter, cold, cut into ½-inch cubes
- 3–4 tbsp ice water
For the filling
- 6 oz thick-cut bacon, cut into ½-inch lardons
- 1 medium shallot, finely minced
- 4 oz gruyère cheese, coarsely grated (about 1 cup)
For the custard
- 3 large eggs
- 1 cup heavy cream
- ½ cup whole milk
- ½ tsp salt
- ¼ tsp black pepper, freshly ground
- ⅛ tsp freshly grated nutmeg
Instructions
- 1
Make the crust: Whisk together the flour and salt in a large mixing bowl. Add the cold butter cubes and work them into the flour using your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Drizzle in 3 tbsp of ice water and stir with a fork until the dough just comes together; add the remaining 1 tbsp water only if the dough is still crumbly. Shape into a disk, wrap tightly, and refrigerate for at least 30 minutes.
- 2
On a lightly floured surface, roll the chilled dough into a 12-inch round about 1/8 inch thick. Drape it over the rolling pin and transfer it into a 9-inch pie dish, pressing gently into the bottom and sides. Trim the overhang to about 1/2 inch, fold it under, and crimp the edge. Refrigerate the shell for 15 minutes while you preheat the oven to 375°F (190°C).
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