Classic quiche

What you need

For the crust:

• 1¼ cups all-purpose flour
• ½ tsp salt
• ½ cup (1 stick) cold unsalted butter, cubed
• 3-4 tbsp ice water

For the filling:

• 4 fresh eggs
• 1¼ cups heavy cream
• 6 strips bacon, cooked and crumbled
• 1 cup Gruyère, grated
• 1 small shallot, finely diced
• ½ tsp salt
• ¼ tsp black pepper
• Pinch of nutmeg

How to make it

Make the crust:

1. Combine flour and salt in a bowl. Cut in cold butter until the mixture looks like coarse crumbs.
2. Add ice water one tablespoon at a time, mixing until dough just comes together.
3. Flatten into a disk, wrap, and refrigerate for 30 minutes.
4. Roll out on a floured surface and press into a 9-inch tart pan or pie dish. Trim edges.
5. Line with parchment and fill with pie weights or dried beans. Blind bake at 375°F for 15 minutes. Remove weights and bake another 5 minutes. Set aside.

Make the filling:

1. Whisk eggs and cream together until smooth. Season with salt, pepper, and nutmeg.
2. Sauté shallot in a small pan until soft, about 3 minutes. Let cool slightly.
3. Scatter bacon, Gruyère, and shallot across the bottom of the blind-baked crust.
4. Pour egg mixture over the top.
5. Bake at 325°F for 35-40 minutes until the center is just set. It should have a slight wobble.
6. Cool for at least 15 minutes before slicing.

Why fresh eggs make a difference here