Quiche Lorraine

1. Make the crust: Cut truffle butter into ½ inch cubes and chill in the freezer for about 20 minutes.
2. In the bowl of a food processor, pulse together flour and a pinch of salt. Add chilled butter, pulse until the mixture resembles coarse meal. While pulsing, slowly add ice water one tablespoon at a time, until the mixture starts to hold together in clumps. Total water amount will be between about 3-7 tablespoons depending on humidity. Turn mixture out onto a large piece of waxed paper or parchment and press together tightly into a disk. Wrap dough well and chill in the refrigerator for at least 2 hours, or overnight.
3. Preheat oven to 400 degrees F.
4. Place chilled dough between 2 large pieces of waxed paper or parchment and roll out into a 12-inch circle. Carefully line a 9-inch pie plate with the dough, folding the edges under to create a rim then crimp neatly. Place a sheet of parchment over the dough and weigh down with pie weights or dried beans. Blind bake for 15 minutes. Remove weights and place pie dish on a rimmed sheet pan, set aside.
5. Lower oven to 375 degrees F.
6. In a large skillet over medium-high heat, cook the bacon until crisp; drain on paper towels then dice. To the rendered bacon fat, add shallots and thyme and saute until soft, about 5 minutes. Set aside to cool.
7. In a large measuring cup with a pour spout, whisk together eggs, half & half, ½ teaspoon salt, nutmeg, and pepper. To the pie crust, add bacon, shallots, and both cheeses; spread evenly. Carefully pour custard over the bacon/shallot/cheese mixture. Bake quiche until just set, about 25 minutes. Cool at least 20 minutes before serving.

Recipe tips: This recipe is written to fit in a 9-inch pie dish that’s at least 2” deep. If using a shallow tart tin, there will be leftover custard. Quiche can be served warm or at room temperature for any meal of the day. We like a lightly dressed green salad on the side.