Combine the salt, sugar, and flour in a food processor. Pulse until thoroughly blended. Divide the butter into 1/4-inch segments, and add the segments to the mixture in the food processor. Continue to pulse until well blended.
Add the shortening, about 1/8 cup at a time. Pulse until the mixture has the consistency of cornmeal. Pour in the water and continue to pulse until a dough begins to form.
Remove the dough from the food processor. Wrap the dough in plastic wrap and chill it for a minimum of 1 hour.
Remove the dough from the fridge and let it sit for 5 minutes. Prepare your work surface by lightly sprinkling the counter with flour and applying a light coating of flour to your rolling pin. Using the rolling pin, flatten the dough until it is 1/8 of an inch thick. Use a bench scraper to lift the dough from the counter periodically to prevent sticking.
Place the 9-inch round pie plate upside down over the dough. The dough should extend 1 inch past the pie plate on all sides.
To transfer the dough to the pie plate, gently roll the dough onto your rolling pin. Hold the rolling pin over the pie plate and carefully unfold the dough. Use your fingers to push the dough into the corners of the pie plate.
Trim off any excess dough using a pair of kitchen scissors. Next, crimp the edges of the dough with a fork or with your forefinger and thumb.
Pierce the bottom and sides of the pie crust with a fork to prevent air pockets in the crust from forming while the pie bakes.
Combine the heavy cream and egg yolk with a whisk. Using a pastry brush, lightly brush the edges of the crust with the egg wash.
Cook the bacon in a heavy skillet until the fat is rendered but the bacon is not yet crisp. Put the bacon on a plate lined with paper towels and set it aside to cool.
Thinly slice the shallot. When the bacon is cool, cut it into 1/2-inch pieces.
In a small saucepan, melt the butter over medium-high heat. Sauté the bacon and shallot, stirring occasionally for about 5 minutes or until the bacon and shallot are soft.
Strain the bacon and shallot through a fine-mesh sieve and transfer them to a small bowl. Set the bowl aside.
Heat the heavy cream in a medium saucepan over medium-high heat. Remove the heavy cream from the heat when it starts to bubble. Set it aside to cool.
Preheat your oven to 325 degrees.
In a large bowl, vigorously whisk the eggs until they are frothy and smooth. Add the cooled heavy cream, kosher salt, cayenne pepper, and nutmeg. Whisk until well combined.
Place the pie plate on a high-rimmed baking sheet. Sprinkle the Swiss cheese into the pie crust. Next, sprinkle the bacon-and-shallot mixture. Finally, pour the egg mixture into the pie crust.
Transfer the quiche to the oven. Bake for 40-45 minutes or until the pie crust is golden brown and the quiche is set.
Allow the quiche to cool for at least an hour before slicing it into wedges. Enjoy!
A premade pie crust may be used in place of a homemade crust.
To avoid spillage and overbrowning the crust, try using a pie crust shield.
The quiche Lorraine, which originated in the Lorraine region of France, is the mother of quiches and was the first quiche to become popular in America. This savory pie consists of a delectable buttery crust filled with custard made from heavy cream and eggs. Our quiche Lorraine is bursting with delicious bacon and onion flavor as well. The sweet, mild taste of the Swiss cheese blends perfectly with the creaminess of the egg custard and the subtle hints of nutmeg. This classic dish is perfect for any occasion, but it makes an especially great brunch or light dinner.
We prepared our quiche Lorraine using our scrumptious homemade pie crust. A pie crust made from scratch is not a requirement to enjoy this tasty dish, however. You can find premade crusts in your grocery store's freezer aisle, or you can purchase a pie crust mix.
The showstopping flavors of this savory dish will surely make it a family favorite.