Instructions
- Prep your oven and crust. Preheat oven to 375°F (190°C). Roll out your pie crust and press it into a 9-inch tart pan with removable bottom (or a deep-dish pie pan). Trim excess dough, leaving a ½-inch overhang. Fold overhang under and crimp edges. Prick the bottom all over with a fork — this prevents bubbling.
- Blind bake the crust. Line the crust with parchment paper and fill with pie weights (or dried beans). Bake for 15 minutes. Carefully remove the parchment and weights. Brush the bottom and sides with beaten egg white — this creates a moisture barrier. Return to oven for 5 minutes until lightly golden. Remove and reduce oven to 325°F (165°C).
- Cook the bacon. While the crust bakes, cook diced bacon in a skillet over medium heat until crispy, about 8 minutes. Transfer with a slotted spoon to paper towels. Pour off all but 1 tablespoon of fat from the pan.
- Sauté the shallots. Add chopped shallots to the bacon fat and cook over medium-low heat until softened and translucent, about 3 minutes. Don't let them brown. Set aside to cool slightly.
- Make the custard. In a large bowl, whisk the eggs until smooth. Add heavy cream, whole milk, nutmeg, salt, and pepper. Whisk until completely combined — no streaks of egg should remain. The custard should be smooth and pale yellow.
- Assemble the quiche. Sprinkle the cooked bacon, shallots, and 1 cup of the grated Gruyère evenly over the bottom of the blind-baked crust. Pour the custard mixture slowly and evenly over the filling. The liquid should come to within ¼ inch of the top. Sprinkle remaining ¼ cup cheese and fresh thyme over the surface.
- Bake to perfection. Place on a baking sheet (to catch any overflow) and bake at 325°F for 35-40 minutes. The quiche is done when the edges are set but the center still has a very slight jiggle when gently shaken — it will continue cooking as it cools. The top should be golden brown.
- Rest before serving. Let the quiche cool on a wire rack for at least 15 minutes before slicing. This allows the custard to fully set. Serve warm or at room temperature. Garnish with extra fresh thyme if desired.
Chef's Tips for Success
- Use real lardons if possible — French-style thick-cut pork belly gives the most authentic flavor. Find them at specialty stores or substitute thick-cut bacon.
- Room temperature eggs blend more easily and create a smoother custard. Take them out 30 minutes before mixing.
- Don't skip the blind baking — this is crucial for a crisp, not soggy, bottom crust. See our complete blind baking guide.
- Grate your own cheese — pre-shredded has anti-caking agents that prevent smooth melting.
- The jiggle test — a properly baked quiche jiggles like barely set Jell-O in the center. It firms up perfectly as it cools.
Recipe Variations
- Quiche Alsacienne: Add 1 cup thinly sliced onions sautéed until caramelized.
- Extra rich: Replace milk with half-and-half for an even silkier texture.
- Cheese swap: Try Swiss, Comté, or aged cheddar instead of Gruyère.
- Herb variation: Substitute chives, tarragon, or parsley for thyme.
Storage & Reheating
Refrigerate: Cover tightly and store up to 4 days.
Freeze: Wrap cooled quiche in plastic wrap, then foil. Freeze up to 3 months.
Reheat: From fridge: 350°F for 15 minutes. From frozen: 325°F for 35-40 minutes, covered with foil.