Quiche Lorraine

Instructions

For Crust

1. Make the dough for a single-crust pie crust and line the bottom of the cake pan with parchment paper. Roll out the dough and line the cake pan, overlapping a little at the top to prevent it from collapsing while pre-baking. Make absolutely sure there are no cracks. Prick dough with fork and bake according to recipe, allow to cool and set aside.

For Filling

1. Adjust oven temperature to 400 degrees and line a baking sheet with foil. Lay the strips of bacon on the sheet and bake at for 15-20 minutes until uniformly brown and crispy. Transfer to a paper-towel lined plate and cool, then finely chop. Set aside and adjust the oven temperature to 325 degrees.

2. Remove the stems and ribs from the chard and chop the leaves to roughly 1"-sized pieces. Set aside.

3. Heat 2 tbsp of olive oil in a large sauté pan over medium heat. Cook the shallot until starting to soften, then add the chard leaves and cook until wilted. Remove from heat and allow to cool slightly.

4. Combine eggs, cream, salt, pepper, and nutmeg in a blender and whip until thoroughly combined into a batter.

5. Add half the bacon, half the chard mixture, and half of the cheese to the bottom of the pie crust, then top with half of the egg batter. Repeat with remaining bacon, chard, and cheese and top with the rest of the batter. The filling should come up to 1/4" below the lip of the pan.

6. Bake for 20-30 minutes until the center of the quiche moves only slightly when jiggled. Remove and allow to cool for an hour.

7. Knock the top lip off of the crust. Place a cutting board over the pan then flip upside-down, releasing the quiche from the pan. Remove the parchment paper and cut the upside-down quiche into 8 wedges using a serrated knife. Serve immediately or place the pan back over the slices and flip back into pan to cover and refrigerate.