Recipe: Bacon Quiche (using shallots and Gruyere cheese)

BACON QUICHE

FOR THE CRUST:
1 1/2 cups all-purpose flour
1/4 teaspoon salt
5 tablespoons cold unsalted butter, cut into pieces
2 tablespoons cold shortening, cut into pieces
4 to 6 tablespoons ice water
FOR THE FILLING:
6 thick unsmoked bacon slices, cut crosswise into 1-inch pieces
3/4 cup minced shallots
1/2 teaspoon sugar
3 eggs
1 1/4 cups half-and-half
Large pinch of nutmeg
Kosher salt and freshly ground pepper
1/2 cup (2 ounces) grated Swiss Gruyere cheese

TO MAKE THE CRUST:
In a medium bowl, whisk together the flour and salt. Add the butter and shortening. Using a pastry blender, two knives or your fingertips, work the mixture together until it is crumbly and resembles coarse meal. Sprinkle in the ice water, beginning with 4 tablespoons, and mix until the dough holds together when pressed. Shape into a disk, wrap in plastic wrap, and chill for 2 hours.

Let the dough soften slightly at room temperature. Place the dough on a lightly-floured surface and roll it into a 10-inch circle. Ease the pastry into a 9-by-1-inch quiche pan with removable bottom, fitting it against the bottom and sides. Chill 30 minutes to 1 hour.

TO BAKE THE CRUST:
Preheat the oven to 375 degrees. Set aside a baking sheet. If desired, line with parchment paper for easy cleanup in case any filling overflows.

Prick the bottom of the crust with a fork, line with aluminum foil, and fill to the top with pie weights or dried beans.

Bake in the center of the oven until the edges begin to turn golden, about 15 minutes. Remove the weights and foil and bake until golden, 8 to 10 minutes. Remove from the oven and let cool.

TO MAKE THE FILLING:
In a medium heavy skillet, cook the bacon pieces over low- to medium-low heat, turning as needed to brown but not crisp. Using a slotted spoon, transfer to a paper towel to drain. Pour off the bacon drippings, reserving 1 tablespoon in the skillet.

Add the shallots and saute over medium heat for 3 minutes.

Sprinkle in the sugar and cook until the shallots are golden, about 1 minute. Set aside.

In a medium bowl, whisk together the eggs and half-and-half until blended. Stir in the nutmeg and salt and pepper to taste.

Place the tart pan on the baking sheet. Sprinkle the bottom of the crust with the shallots, then with the bacon and cheese. Pour the egg mixture into the crust (it will reach the brim).

Carefully place it in the oven and bake until the top is puffed and golden and the eggs are set, about 35 minutes. Cool slightly before removing the quiche from the pan. Serve warm or at room temperature.

Makes 6 servings
Source: Everything Tastes Better with Bacon by Sara Perry and Sheri Giblin