Preparation Method
- Make the crust and blind bake: Follow the instructions for rolling, chilling, and blind baking the piecrust. Set aside.
- Preheat the oven to 375°F (190°C) with a rack set in the middle position.
- Make the filling: In the mixing bowl of the stand mixer fitted with the whisk attachment, beat eggs and heavy cream on low (1–2) speed until well blended, about 1 minute. Scrape down the bowl. Add cheese, bacon, shallot, salt, granulated sugar, ground white pepper, and paprika, and pulse until blended.
- Pour the mixture into the prepared piecrust. Place a pie guard around the edge of the crust.
- Bake until the center of quiche is puffy and crust is golden brown, 55–60 minutes.
Pro Tip
If the center of the quiche is getting too dark, place a sheet of aluminum foil over the center during baking to prevent overbrowning.
