Quiche Lorraine

1 refrigerated pie crust
6 strips Kowalski's Smoked Bacon, chopped into ¼" pieces
1 medium shallot, minced
4 eggs, beaten
1 ½ cups whole milk
1 tsp. kosher salt
¼ tsp. freshly ground Kowalski's Black Peppercorns
- pinch cayenne pepper
- pinch ground nutmeg
2 tbsp. fresh snipped chives, divided
8 oz. Swiss cheese, shredded, divided
  1. Place pie dough in a 9" deep-dish pie plate. Tuck overhanging dough underneath itself to form a thick edge that is even with the rim; flute the edge, if desired. Freeze crust for 30 min.
  2. Preheat oven to 400°.
  3. Put a piece of parchment paper or foil over the pie shell; fill with dried beans or pie weights. Place pie plate on a baking sheet on the center rack of the preheated oven; bake until dough is set (about 15 min.).
  4. Remove from oven; remove parchment and beans. Set pie plate aside on a wire rack to cool.
  5. Reduce oven temperature to 350°.
  6. In a skillet, cook bacon over medium heat until crisp (about 10 min.).
  7. Remove cooked bacon from pan with a slotted spoon; set aside. Discard all but 1 tbsp. bacon drippings.
  8. In the skillet used to cook the bacon, sauté shallot in bacon drippings over medium heat until softened (about 4 min.).
  9. Return bacon to the pan; keep warm.
  10. In a large mixing bowl, whisk eggs with milk; season with salt, black pepper, cayenne and nutmeg. Stir in ½ of the chives; set egg mixture aside.
  11. Spread bacon and onion mixture in the bottom of the par-baked crust; top with about ¾ of the cheese.
  12. Pour in egg mixture; sprinkle with remaining cheese and chives.
  13. Return pie plate to the baking sheet; bake until filling is just set and pastry is golden (about 40 min.).
  14. Remove quiche from oven; let stand for 10 min. before cutting.