Quiche Lorraine - Fresh Dish Post from Price Chopper

What you need:

• Frozen deep dish pie crust
• ½ lb. bacon, chopped
• 1 cup milk
• ½ cup heavy cream
• 3 eggs
• Kosher salt and fresh ground black pepper, to taste
• 1/8 tsp. ground nutmeg
• 1 cup Gruyere or Cheddar, grated
• 1 heaping tbsp. chives, chopped

What to do:

1. Preheat oven to 350°. Line the frozen crust with heavy duty aluminum foil or parchment paper. Allow for a couple inches to extend beyond the sides of the pie pan.
2. Fill two-thirds with dry beans or other pie weights. Place the pie pan on a rimmed baking sheet in the oven to catch spillage.
3. Bake for 20 minutes, then remove from the oven and remove the pie weights and the foil.
4. Using the tines of a fork, poke holes all around the base of the crust.
5. Return to the oven and bake another 10 minutes, until lightly browned. Remove from oven and set aside.
6. Heat a large frying pan over medium heat. Cook bacon until almost crispy. Remove bacon to a paper towel-lined plate.
7. In a medium bowl, whisk eggs. Then add nutmeg, salt, pepper, cream, milk. Whisk vigorously to incorporate and introduce a little air into the mix—this keeps the texture of the quiche light and fluffy.
8. Arrange the bacon and cheese in the bottom of the pie crust.
9. Pour egg-milk mixture gently into the pie crust.
10. Gently stir the egg-milk mixture until bacon and cheese are suspended in the mix and evenly distributed. Use a spoon to adjust the chives to be evenly arranged on the top (they will float).
11. Place the quiche into the preheated oven and bake for 30-40 minutes. Be sure to bake with the rimmed baking sheet to catch spillage. Check for doneness after 30 minutes by gently jiggling the quiche. It should still show some slight movement. The quiche will finish setting while it cools. Cool on a wire rack.