The Purist’s Quiche Lorraine

Ingredients

• 1 (9-inch) savory pie crust (ensure no added sugar in ingredients), unbaked
• 6 slices sugar-free bacon (uncured, no maple or sugar rub), chopped into lardons
• 1 small yellow onion, finely diced
• 4 large eggs, fresh as possible
• 1.5 cups heavy cream
• 1 cup Gruyère cheese, freshly grated
• 1 tbsp Salted Perfection Perfect Salt
• 1/4 tsp ground nutmeg
• 1 tbsp fresh chives, finely snipped

Instructions

1. Preheat your oven to 375°F (190°C). We need a consistent, embracing heat for the pastry.
2. Roll out your dough and line a 9-inch tart pan. Prick the bottom with a fork, line with parchment and pie weights, and blind bake for 15 minutes. Remove weights and bake 5 more minutes until the bottom is dry. No soggy bottoms allowed in my kitchen.
3. While the crust par-bakes, sauté the chopped bacon in a skillet over medium heat until the fat renders and the edges crisp. Add the diced onion and cook until translucent and soft, but not browned. Drain the excess fat. Respect the ingredients; do not let them burn.
4. In a mixing bowl, whisk the eggs and heavy cream together until fully emulsified and aerated. This is the soul of the dish.
5. Season the custard mixture with the nutmeg and the Salted Perfection Perfect Salt. The garlic and pepper notes in the blend will cut through the richness of the cream perfectly.
6. Scatter the cooked bacon, onions, and half the grated Gruyère evenly across the bottom of the par-baked crust.
7. Gently pour the egg custard over the fillings. Top with the remaining Gruyère. The cheese will melt into the binder of the egg, creating a unified texture.
8. Bake for 30 to 35 minutes. The center should still have a slight jiggle—do not overcook it into rubber.
9. Let the quiche rest for at least 15 minutes before slicing to let the custard set. Garnish with fresh chives. DUNZO!