Quiche Lorraine

This recipe was first seen several years ago in Cook’s Illustrated. It’s the very best quiche out there, making a pie that’s smooth and custardy. Make it with whatever filling you like—nearly anything will work, though I think some type of cheese is necessary.

8 ounces bacon (about 8 slices) cut into 1/2-inch pieces
2 large eggs
2 large egg yolks
1 cup whole milk
1 cup heavy cream
1/2 teaspoon table salt
1/2 teaspoon ground white pepper
pinch fresh grated nutmeg
4 ounces Gruyère cheese grated (1/2 cup)
1 9- inch partially baked pie shell (warm), baked until light golden brown, about 10 minutes

Adjust oven rack to center position and heat oven to 375 degrees F. Fry bacon in skillet over medium heat until crisp and brown, about 5 minutes. Transfer with slotted spoon to paper towel–lined plate. Meanwhile, whisk all remaining ingredients except cheese in medium bowl.

Spread cheese and bacon evenly over bottom of warm pie shell (if the pie shell has been previously baked and cooled, place it in the preheating oven for about five minutes to warm it, taking care that it does not burn) and set shell on oven rack. Pour in custard mixture to 1/2-inch below crust rim. Bake until lightly golden brown and a knife blade inserted about one inch from the edge comes out clean, and center feels set but soft like gelatin, 45 to 50 minutes (the center of the quiche will be surprisingly soft when it comes out of the oven, but the filling will continue to set–and sink somewhat–as it cools). Transfer quiche to rack to cool. Serve warm or at room temperature.

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