-
1
Heat the oil in a large heavy skillet.
-
2
Add the shallots and cook over moderately high heat for 2 minutes.
-
3
Place a sheet of crumpled, lightly moistened parchment paper on the shallots and cook over moderately low heat, stirring occasionally, until golden brown, 30 to 35 minutes.
-
4
Transfer the shallots to a plate to cool.
-
5
Add the bacon to the skillet and cook until lightly browned.
-
6
Drain the bacon on paper towels; add it to the shallots.
-
7
Preheat the oven to 375.
-
8
On a lightly floured surface, roll out the Pate Brisee to a 1/4-inch-thick round.
-
9
Ease the dough into a 9-inch fluted tart pan with a removable bottom; trim off any overhang.
-
10
Prick the bottom with a fork, cover and refrigerate for at least 30 minutes.
-
11
Line the shell with foil and fill with pie weights or dried beans.
-
12
Bake for 15 minutes, or until the edge is pale golden.
-
13
Remove the weights and foil.
-
14
Bake the shell for 8 to 10 minutes longer, or until golden and dry.
-
15
Set the tart pan on a baking sheet.
-
16
Spread the shallots and bacon in the shell and top with the Gorgonzola.
-
17
In a bowl, whisk the eggs with the cream, milk, salt, pepper and nutmeg.
-
18
Pour the custard into the shell and bake for 35 minutes, or until the quiche is golden and set in the center.
-
19
Let cool slightly before removing the side of the pan.
-
20
Serve warm or at room temperature.
