Quiche Lorraine with Crispy Pancetta

Ingredients

• 1 9-inch pie crust, unbaked
• 6 ounces pancetta, diced
• 1 cup Gruyère cheese, shredded
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup whole milk
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground
• 1 pinch cayenne pepper
• 2 tablespoons chives, finely chopped

Method

1. 1

   Preheat the oven to 400°F. Fit the pie crust into a 9-inch pie dish, crimping the edges, and prick the bottom lightly with a fork.

2. 2

   Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes.

   15:00 · Blind bake crust
3. 3

   Remove the parchment and weights, then bake the crust 5 more minutes until lightly golden and set. Remove from the oven and reduce temperature to 375°F.

   5:00 · Finish blind bake
4. 4

   While the crust bakes, cook the diced pancetta in a 9-inch skillet over medium heat, stirring occasionally, until crispy and browned, about 7 minutes. Transfer to a paper towel-lined plate to drain.

   7:00 · Crisp pancetta
5. 5

   Scatter the crispy pancetta and shredded Gruyère evenly over the bottom of the baked crust.

6. 6

   In a medium bowl, whisk together the eggs, heavy cream, milk, nutmeg, salt, black pepper, and cayenne until smooth and well combined.

7. 7

   Pour the custard mixture over the pancetta and cheese in the crust, filling to just below the rim.

8. 8

   Bake at 375°F until the custard is set around the edges but still slightly jiggly in the center, 35 to 40 minutes.

   35:00 · Bake quiche
9. 9

   Cool the quiche on a wire rack for at least 15 minutes to let the custard fully set before slicing.

   15:00 · Cool before slicing
10. 10

    Sprinkle with fresh chives, slice into 8 wedges, and serve warm or at room temperature.