Quiche was popularized in the United States in the 1950s, and given its heartiness and portability, it’s easy to see why. Take ti to a luncheon or brunch potluck with friend; it’s one dish that never goes out of style.
Ingredients
- 12 ounces bacon
- 2 teaspoons olive oil
- 3 large shallots, sliced
- 4 fresh thyme sprigs
- 6 large eggs
- 1½ cups heavy cream
- 1 (9-inch) deep-dish pie crust (store-bought or homemade)
- 1 cup shredded Gruyère cheese
- Pinch of grated nutmeg
- Pinch of cayenne pepper
How to Make It
- Preheat the oven to 375°F.
- Cut the bacon into small pieces and cook until crisp. Drain on paper towels.
- In a medium pan, heat the olive oil over medium heat. Add the shallots and 3 of the thyme sprigs and cook, stirring, until the shallots are soft and starting to caramelize. Turn off the heat and set aside; remove and discard the thyme.
- In a large bowl, whisk together the eggs and heavy cream. Set aside.
- Spread the shallots over the bottom of the pie shell.
- Add half the bacon and half the Gruyère over the shallots.
- Pour the egg mixture over the bacon and cheese. Sprinkle with the nutmeg and cayenne.
- Bake for 20 minutes.
- Spread the remaining bacon and Gruyère over the top of the quiche.
- Bake for 20 to 25 minutes more, until the quiche is set and golden.
- Let cool for 15 minutes before cutting. Garnish with a sprig of thyme, if desired, and serve.
