French Quiche Lorraine with Bacon

Ingredients

• 1 cups flour, sifted
• 1 cup unsalted butter, cold and diced
• 1 teaspoon salt
• 3 tablespoons ice water

• 6 slices bacon, cooked and crumbled
• 1 cup Gruyère cheese, grated
• 4 large eggs, beaten
• 1 cups heavy cream
• 1 teaspoon nutmeg, freshly grated
• 1 teaspoon black pepper, freshly ground
• 1 teaspoon salt

Method

1. 01
   Preheat the oven to 375°F (190°C).
2. 02
   For the pastry crust, combine flour and salt in a bowl. Add cold, diced butter and mix until the mixture resembles coarse crumbs.
3. 03
   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. 04
   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. 05
   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. 06
   In a skillet, cook bacon over medium heat until crispy. Drain on paper towels and crumble.
7. 07
   In a bowl, whisk together eggs, heavy cream, salt, pepper, and nutmeg.
8. 08
   Spread crumbled bacon and grated Gruyère cheese evenly over the baked crust.
9. 09
   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.