Ingredients:
- 6 oz Smoked Bacon Lardons (or thick-cut rashers), Diced small
- 1 medium Shallot or Small Onion, Finely diced
- 5 oz Gruyère Cheese (or mature Emmental), Grated
- 1 tsp Unsalted Butter (for greasing)
- 5 Large Eggs (Free-range, medium-sized)
- 1 cup Double Cream (Heavy Cream)
- 1/2 cup Whole Milk
- 1 tsp Cornstarch (or Plain Flour)
- 1 tsp Sea Salt
- 1/2 tsp Freshly Ground Black Pepper
- 1/4 tsp Freshly Grated Nutmeg
Instructions:
- Preheat your oven to 180°C (350°F). Lightly grease a 9-inch deep-sided pie dish with butter or a non-stick spray. Thorough greasing is crucial as there is no crust.
- Place the lardons/bacon in a frying pan over a medium heat and cook until crisp and golden brown. Drain off the rendered fat.
- Add the diced shallots to the pan and sauté for 3-4 minutes until softened and translucent.
- Remove the bacon and shallots from the pan and spread them on a plate lined with kitchen paper to cool completely. Do not add hot ingredients to the egg mixture, or the eggs will scramble.
- In a large mixing bowl, lightly whisk the 5 large eggs until just combined and slightly frothy.
- Pour in the double cream and whole milk. Whisk gently until the mixture is uniform.
- Add the sea salt, pepper, freshly grated nutmeg, and the teaspoon of cornstarch. Whisk until the cornstarch is fully dissolved and the seasoning is evenly distributed.
- Stir the grated Gruyère cheese, the cooled bacon lardons, and the softened shallots into the egg mixture. Ensure the solids are evenly dispersed.
- Carefully pour the entire mixture into the prepared 9-inch pie dish.
- Transfer the dish to the preheated oven. Bake for 40 to 45 minutes. The quiche is done when the edges are set and lightly golden, but the very center still has a slight jiggle.
- Remove the quiche from the oven and allow it to rest on a wire rack for at least 15 minutes before slicing. This mandatory resting period allows the custard to finish setting and firms up the crustless edges.