Pièce de résistance

(I have yet to make my own crust* but follow the link for instructions!)

For the filling:
8 oz. 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 tsp ground white pepper
pinch fresh grated nutmeg
4 oz. Gruyère cheese, grated (1/2 cup)

1. Adjust oven rack to center position and heat oven to 375 degrees. 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.
2. Spread cheese and bacon evenly over bottom of warm pie shell 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 1 inch from the edge comes out clean, and center feels set but soft like gelatin, 32-35 minutes. Transfer quiche to rack to cool. Serve warm or at room temperature!
Save your bathing suit shopping for another day! Bon weekend!!

*If the pie shell has been previously baked and cooled place it in the preheating oven for about 5 minutes to warm it, taking care that it does not burn. Because the ingredients in the variations that follow are bulkier, the amount of custard mixture has been reduced to prevent overflowing the crust.


Sara Bliss/Hotel Chic said...

yum! I am definitely making this!! (although I draw the line at making my own crust, I'm not that talented!)

JWK said...

You and me both! It's still delicious with store-bought crust!!