Quiche Lorraine

Preheat the oven to 400˚F. Place the pie crust onto a baking sheet. Prick the bottom and side of the pie crust with a fork. Place it into the oven to bake for 10-15 minutes until lightly golden then remove it from the oven. Reduce the oven temperature to 325˚F. 

Heat a pan over medium heat. Add in the bacon and cook until golden brown and crispy, about 10 minutes. Use a slotted spoon to remove the bacon from the pan. Discard all but 1 tablespoon of bacon grease from the pan. Add in the shallots and cook over medium low heat until translucent, about 3-4 minutes. Remove the pan from heat and set aside.

In a bowl, add in the eggs, heavy cream, salt, Lee Kum Kee Sriracha Chili Sauce,  and nutmeg. Whisk until well combined. 

Spread the shallots onto the bottom of the pie crust. Sprinkle half of the bacon on top then layer on the gruyere. Top with the remaining half of the bacon. Pour the egg mixture into the pie crust.

Bake it in the oven for 45-50 minutes until the custard has set but is still slightly jiggly. Allow the quiche to sit until almost cooled to room temperature before serving. Top with chopped parsley and enjoy!