Classic French Quiche Lorraine

Ingredients

Instructions

1. 1 In a large bowl, combine sifted flour and salt. Add cold, diced butter and rub with fingertips until mixture resembles coarse crumbs.
2. 2 Add ice water, a tablespoon at a time, mixing with a fork until dough comes together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
3. 3 Preheat the oven to 375°F (190°C). Roll out the pastry on a lightly floured surface and line a 9-inch tart pan. Trim excess dough and prick the base with a fork.
4. 4 Line the pastry with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, remove weights and paper, and bake for another 5 minutes until lightly golden.
5. 5 In a skillet over medium heat, cook the diced bacon until crispy. Drain on paper towels.
6. 6 In a bowl, whisk together eggs, heavy cream, nutmeg, and black pepper until well combined.
7. 7 Spread the crispy bacon and grated Gruyère cheese evenly over the baked pastry shell.
8. 8 Pour the egg and cream mixture over the bacon and cheese, ensuring it fills the shell evenly.
9. 9 Bake the quiche in the preheated oven for 30-35 minutes, or until the filling is set and the top is golden brown.
10. 10 Allow the quiche to cool slightly before slicing and serving warm or at room temperature.