Quiche Lorraine

Crust

• 1 1/2 cups flour
• 1 teaspoon salt
• 10 tablespoon butter
• 3 tablespoon ice water

1. Add the flour and salt to a food processor.
2. Add the butter and 3 tbsp of ice water.
3. Pulse until the dough comes together.
4. Add 1 tablespoon of water until the dough comes together.
5. Wrap in plastic wrap and refrigerate overnight.
6. Roll the disc out and place in a 9-inch pie tin.
7. Use a fork to poke holes across the bottom and up the sides of the crust.
8. Bake for 20 minutes at 375 degrees.

Filling

• 8 slices bacon
• 1 large shallot, diced
• 4 large eggs
• 1 1/2 cups heavy cream
• Pinch of ground nutmeg
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup Gruyere cheese, shredded
• 1/2 cup Swiss cheese, shredded

1. Cook the bacon until crispy and remove from the skillet.
2. Drain most of the bacon fat from the skillet.
3. Chop the bacon into small strips.
4. Cook the shallot in the remaining fat until translucent.
5. Whisk together the eggs, heavy cream, nutmeg, salt, and pepper in a large mixing bowl.
6. Add the bacon, shallots, and half both the gruyere and swiss cheese to the bottom of the crust.
7. Pour in the egg mixture and top with the remaining cheese.
8. Bake for 45 minutes at 350 until is set with a slight wiggle.
9. Allow it to cool on a wire rack.