Classic French Quiche Lorraine with Gruyère Cheese

Ingredients

Instructions

1. 1 Preheat the oven to 375°F (190°C).
2. 2 To make the pastry crust, combine sifted flour and salt in a bowl. Add diced butter and mix until the mixture resembles coarse crumbs.
3. 3 Gradually add ice water, one tablespoon at a time, mixing until the dough holds together without being sticky. Form into a disc, wrap in plastic, and refrigerate for 30 minutes.
4. 4 On a lightly floured surface, roll out the dough to fit a 9-inch tart pan. Press the dough into the pan and trim the edges.
5. 5 Line the pastry with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and paper and bake for another 5 minutes until lightly golden.
6. 6 Meanwhile, cook the bacon in a skillet over medium heat until crisp. Drain on paper towels.
7. 7 In a mixing bowl, whisk together eggs, heavy cream, salt, pepper, and nutmeg until well combined.
8. 8 Spread the cooked bacon and grated Gruyère cheese evenly over the baked crust.
9. 9 Pour the egg and cream mixture over the bacon and cheese, ensuring it covers the filling evenly.
10. 10 Bake in the preheated oven for 30-35 minutes or until the filling is set and the top is lightly golden.
11. 11 Let the quiche cool for 10 minutes before slicing and serving.