Classic French Quiche Lorraine

Ingredients

• 1 cups all-purpose flour, sifted
• 1 cup unsalted butter, cold, diced
• 1 teaspoon salt
• 2 tablespoons ice water

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

Method

1. 01
   In a large bowl, combine sifted flour and salt. Add cold, diced butter and rub with fingertips until mixture resembles coarse crumbs.
2. 02
   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. 03
   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. 04
   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. 05
   In a skillet over medium heat, cook the diced bacon until crispy. Drain on paper towels.
6. 06
   In a bowl, whisk together eggs, heavy cream, nutmeg, and black pepper until well combined.
7. 07
   Spread the crispy bacon and grated Gruyère cheese evenly over the baked pastry shell.
8. 08
   Pour the egg and cream mixture over the bacon and cheese, ensuring it fills the shell evenly.
9. 09
   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.