Ingredients

• One 9-inch deep-dish pie crust
• 8 oz thick-cut bacon (about 6 slices), diced
• ½ cup chopped shallots, from 1 large shallot
• 4 large eggs
• 1 ¼ cups heavy cream
• ¼ teaspoon salt
• ⅛ teaspoon cayenne pepper
• Pinch ground nutmeg
• 3 oz Gruyère, finely shredded (about 1 ¼ cups)

Directions

1. Preheat the oven to 400°F and set a rack in the middle position. Remove the pie crust from freezer and thaw until just soft enough to easily prick with a fork, about 10 minutes. (If there are any cracks in the crust, see note below on how to patch them up.) Prick the bottom and sides all over with a fork. Place the crust on a baking sheet (this makes it easy to move in and out of the oven). Bake on until lightly golden, 10 to 15 minutes. Keep an eye on it; if it puffs up while cooking, gently prick it with a fork so it will deflate. Set aside and turn the oven down to 325°F.
2. In a medium nonstick sauté pan over medium heat, cook the bacon, stirring occasionally, until crisp, about 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain. Pour off all but one tablespoon of fat from the pan.
3. Add the shallots and cook over medium-low heat until soft and translucent, 3 to 4 minutes. Do not brown. Set aside.
4. In a medium bowl, whisk the eggs. Add the heavy cream, salt, cayenne pepper, and nutmeg; whisk until evenly combined.
5. Spread the shallots evenly over the bottom of the cooked crust. Top with half of the bacon, all of the Gruyère, and then the remaining bacon. Pour the egg/cream mixture over top.
6. Slide the quiche (still on the baking sheet) into the oven and bake at 325°F for 45 to 50 minutes, until the custard is set and lightly golden. Serve hot or warm.

Notes

Make-Ahead Instructions: This quiche can be fully prepared up to a day ahead of time and refrigerated. To reheat: Cover the quiche with aluminum foil and bake in a preheated 325°F oven for 35 to 45 minutes, or until hot in the center.

Freezer-Friendly Instructions: The cooked quiche can be frozen for up to 3 months. Remove the quiche from the freezer about 24 hours prior to eating and reheat it, covered with foil, in a 325°F oven for 35 to 45 minutes, or until hot in the center.