Microwave Classic Quiche Lorraine

1.Place the chopped bacon on a microwave-safe plate lined with paper towels. Cover with another paper towel and microwave on high for 4-6 minutes until crispy. Set aside to drain and cool.

2.In a medium microwave-safe bowl, combine the minced shallots with a teaspoon of water. Cover and microwave for 1 minute until softened, then drain any excess liquid.

3.In a large mixing bowl, whisk together the eggs, heavy cream, milk, nutmeg, salt, and black pepper until the custard is smooth and well-combined.

4.Layer the crispy bacon, softened shallots, and the shredded Gruyère and Swiss cheeses evenly into the bottom of the pre-baked pie crust.

5.Carefully pour the egg mixture over the cheese and bacon layers. Sprinkle the fresh chives on top.

6.Place the quiche in the microwave. Cook on Medium Power (50%) for 12-15 minutes. Check for doneness by gently shaking the dish; the edges should be firm while the center has a slight, uniform jiggle.

7.If the center is still liquid, continue cooking in 2-minute increments at 50% power.

8.Remove from the microwave and let the quiche rest for at least 10 minutes. This carry-over cooking time is essential for the custard to fully set before slicing.