Quiche Alsacienne
Ingredients:
- 4 strips thick bacon (sliced into lardons (matchsticks))
- 1 recipe flaky pie dough
- 4 whole eggs
- 2 cups heavy cream
- ¾ cup shredded Gruyère cheese
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- ¼ teaspoon freshly cracked black pepper
Instructions:
For the quiche
- In a medium skillet, cook the bacon until crispy. Place on a paper towel-lined plate to drain.
- Preheat the oven to 375˚ Fahrenheit.
- Roll the pie dough out on a lightly floured surface and line a 9-inch pie plate with the dough, building a rim. Place a piece of parchment paper inside the pie plate directly onto the dough and fill with pie weights or dry beans to line the bottom. Par bake the dough for 10 minutes.
- Meanwhile, in a large bowl, whisk together the eggs, heavy cream, cheese, salt, nutmeg, and pepper. Add the bacon.
- Reduce the oven to 350˚, remove the parchment from the pie dough, and pour the egg custard into the pie shell. Bake for 25-30 minutes until set. Serve warm or at room temperature.
For the pie crust
- 1 ¼ cups all-purpose flour
- ½ teaspoon kosher salt
- 1 stick unsalted cold butter, cut into cubes
- 2 ½ tablespoons ice water
- In the bowl of a food processor, add the flour and salt. Quickly pulse to combine. Add the cubes of butter and slowly pulse until the mixture resembles small peas. Add the ice water 1 tablespoon at a time pulsing quickly, just until the dough comes together. You may not need all the ice water.
- Turn the pie dough out onto a lightly floured surface and, with floured hands, gather it into a ball. Wrap the ball of dough in cling wrap and flatten slightly into a round disc. Refrigerate the dough at least 2 hours before using.