Classic Quiche Lorraine

Instructions

1. Prepare the crust
   Preheat the oven to 375°F (190°C). Roll out the pie crust and fit it into a 9-inch tart pan or pie dish. Prick the bottom with a fork, line with parchment paper, and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove the weights and parchment and bake for another 5 minutes until lightly golden.
2. Cook the bacon and onions
   While the crust bakes, cook the diced bacon in a skillet over medium heat until crisp, about 5-7 minutes. Remove with a slotted spoon to a paper towel-lined plate. In the same pan with 1 tablespoon of bacon fat, sauté the chopped onion until soft and translucent, about 5 minutes. Remove from heat.
3. Assemble the filling
   Spread the cooked bacon and onions evenly over the bottom of the par-baked crust. Sprinkle the grated Gruyère cheese on top, reserving a small handful for the top.
4. Prepare the custard
   In a large bowl, whisk together the eggs, heavy cream, nutmeg, white pepper, and salt until well combined and slightly frothy. Carefully pour this mixture over the bacon, onions, and cheese in the crust.
5. Bake the quiche
   Sprinkle the remaining cheese on top of the quiche. Bake in the preheated oven for 30-35 minutes, until the custard is set but still slightly jiggly in the center and the top is golden brown. The quiche will continue to set as it cools.
6. Rest and serve
   Allow the quiche to rest for at least 15 minutes before cutting. This helps the custard to fully set and makes for cleaner slices. Garnish with freshly chopped chives before serving. The quiche can be served warm or at room temperature.