Classic French Quiche Lorraine with Gruyère Cheese

Ingredients

• 1 cups all-purpose flour, sifted
• 1 cup unsalted butter, chilled and diced
• 1 teaspoon salt
• 3 tablespoons ice water

• 6 slices bacon, chopped
• 1 cup Gruyère cheese, grated
• 3 large eggs
• 1 cups heavy cream
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground
• 1 teaspoon nutmeg, freshly grated

Method

1. 01
   Preheat the oven to 375°F (190°C).
2. 02
   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. 03
   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. 04
   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. 05
   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. 06
   Meanwhile, cook the bacon in a skillet over medium heat until crisp. Drain on paper towels.
7. 07
   In a mixing bowl, whisk together eggs, heavy cream, salt, pepper, and nutmeg until well combined.
8. 08
   Spread the cooked bacon and grated Gruyère cheese evenly over the baked crust.
9. 09
   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.