French Quiche Lorraine with Bacon

Ingredients

Instructions

1. 1 Preheat the oven to 375°F (190°C).
2. 2 For the pastry crust, combine flour and salt in a bowl. Add cold, diced butter and mix until the mixture resembles coarse crumbs.
3. 3 Add ice water, one tablespoon at a time, mixing until the dough comes together. Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.
4. 4 Roll out the dough on a lightly floured surface and fit into a 9-inch (23 cm) tart pan. Trim excess dough and prick the base with a fork.
5. 5 Line the pastry with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, remove weights, and bake for another 10 minutes until golden.
6. 6 In a skillet, cook bacon over medium heat until crispy. Drain on paper towels and crumble.
7. 7 In a bowl, whisk together eggs, heavy cream, salt, pepper, and nutmeg.
8. 8 Spread crumbled bacon and grated Gruyère cheese evenly over the baked crust.
9. 9 Pour the egg mixture over the bacon and cheese, ensuring even distribution.
10. 10 Bake the quiche for 35-40 minutes, or until the filling is set and the top is golden brown.
11. 11 Allow the quiche to cool slightly before slicing and serving.