Classic Quiche Lorraine

Servings: 8

Total time: 2 hours (including chilling time)

INGREDIENTS

For crust:
1 ¼ cups (150 g) all-purpose flour
½ cup unsalted butter, cold and cubed
¼ teaspoon Diamond Crystal^® Baking Salt
3-4 tablespoons ice water
For filling:
6 slices thick-cut bacon, chopped
1 shallot, thinly sliced
1 cup grated Gruyère cheese
4 large eggs
1 ½ cups heavy cream
½ teaspoon Diamond Crystal^® Kosher Salt
¼ teaspoon ground black pepper
Chopped fresh parsley, for garnish

DIRECTIONS

For crust: Mix flour and baking salt in large bowl. Add butter and cut in using pastry knife or fingertips until coarse crumbs form. Add water, 1 tablespoon at a time, and mix until rough dough forms. Pat dough into disc and wrap tightly with plastic. Refrigerate at least 30 minutes, or until chilled.
Roll out chilled dough on lightly floured surface to fit 9-inch tart or pie pan. Transfer dough to pan pressing it into sides and crimping to create decorative fluted edges, if desired. Refrigerate for an additional 10 minutes.
Meanwhile, preheat oven to 375°F. Line crust with parchment paper and fill with pie weights or dried beans. Bake 15 minutes. Remove weights and paper and bake for an additional 10 minutes or until golden-brown. Set aside to cool.
For filling: Heat large skillet over medium-high heat, add bacon and cook until crisp, about 8-10 minutes. Transfer to paper-towel-lined plate. Drain bacon fat from pan reserving 1 tablespoon.
Add shallots to pan with remaining bacon fat and cook until softened, about 2-3 minutes. Remove from heat and set aside.
Whisk together eggs, cream, kosher salt and pepper in large bowl.
Spread bacon, shallots and Gruyere cheese evenly into crust. Pour egg mixture over filling and bake until custard is set and lightly golden-brown on top, about 35-40 minutes.
Garnish with parsley and serve.