1-First Step: Prepare the Oven and Pie Crust Begin by preheating your oven to 400°F and positioning the rack in the middle for even baking. Take the one 9-inch deep-dish frozen pie crust out of the freezer and let it thaw for about 10 minutes until it’s soft enough to handle. Gently prick the bottom and sides all over with a fork to prevent bubbling, then place it on a baking sheet and bake until it’s lightly golden, which takes 10 to 15 minutes. If any areas puff up, prick them again to deflate. Once done, reduce the oven temperature to 325°F.

2-Second Step: Cook the Bacon and Shallots While the crust bakes, dice 8 oz of thick-cut bacon and cook it in a medium nonstick sauté pan over medium heat until it’s crisp, about 10 minutes. Move the bacon to a paper towel-lined plate to drain, then carefully pour off all but one tablespoon of the bacon fat from the pan, as this keeps the dish from becoming too greasy. Add ½ cup of chopped shallots to the remaining fat and cook over medium-low heat for 3 to 4 minutes until they’re soft and translucent, but not browned. Remove from heat and set aside.

3-Third Step: Mix the Custard In a medium bowl, whisk the 4 large eggs until they’re well beaten. Then, add 1¼ cups of heavy cream, ¼ teaspoon salt, ⅛ teaspoon cayenne pepper, and a pinch of ground nutmeg, whisking everything together until evenly combined.

4-Fourth Step: Assemble the Quiche Spread the cooked shallots evenly over the bottom of the baked pie crust. Layer on half of the crispy bacon, followed by all of the 4 oz finely shredded Gruyère (about 1¼ cups), and then the remaining bacon. Carefully pour the custard mixture over the top, filling just below the edge of the crust and discarding any excess to avoid spills.

5-Final Step: Bake and Serve Place the assembled quiche on the baking sheet and bake at 325°F for 45 to 50 minutes, or until the custard is fully set and the top is lightly golden. Let it cool slightly before serving hot or warm, as this allows the flavors to meld beautifully.