1-First Step: Mise en place and par-bake the crust Preheat the oven to 400°F with the rack in the middle position. Thaw the frozen pie crust for about 10 minutes until it is soft enough to prick. Prick the bottom and sides all over with a fork to release steam. Place the crust on a baking sheet and blind bake until the crust is lightly golden, about 10-15 minutes. If any areas puff up, prick them with a fork to deflate. Once lightly golden, lower the oven temperature to 325°F and set the crust aside while you prepare the filling.

2-Second Step: Cook bacon and shallots In a medium nonstick sauté pan over medium heat, cook the diced bacon until crisp, about 10 minutes. Drain the cooked bacon on paper towels to remove excess fat. Reserve just 1 tablespoon of the bacon fat in the pan; discard the rest. Add the chopped shallots to the pan and cook over medium-low heat until they are soft and translucent, about 3-4 minutes. Do not brown the shallots; you want sweetness without bitterness. Remove shallots from heat and set aside.

3-Third Step: Mix the custard In a medium bowl, crack and whisk the 4 large eggs until combined. Add 1 1/4 cups heavy cream, 1/4 teaspoon salt, 1/8 teaspoon cayenne pepper, and a pinch of ground nutmeg. Whisk until the mixture is smooth and uniform. Taste the custard carefully (small spoonful) and adjust seasoning if needed, remembering that bacon and Gruyère add saltiness.

4-Fourth Step: Assemble the quiche Spread the cooked shallots evenly into the par-baked crust. Layer half of the crisp bacon across the shallots, then sprinkle all of the finely shredded Gruyère cheese evenly over the bacon. Top with the remaining bacon so that every bite has savory pockets of bacon and melted cheese.

5-Fifth Step: Pour custard and bake Gently pour the egg-cream custard over the fillings, filling just below the crust edge. If you have excess custard that overflows the crust edge, discard it rather than overfilling. Place the assembled quiche on a baking sheet and bake at 325°F for 45-50 minutes, until the custard is set and the top is lightly golden. The center should be set but may still have a very slight jiggle; it will finish setting as it rests.

6-Final Step: Rest and serve Let the quiche cool for about 10-15 minutes before slicing. Quiche Lorraine can be served hot, warm, or at room temperature. A simple green salad and a light vinaigrette pair beautifully. Try pairing with a bright dressing like this easy balsamic vinaigrette for contrast.