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, cooked and crumbled
• 1 cup Gruyère cheese, grated
• 3 large eggs, beaten
• 1 cups heavy cream
• 1 teaspoon nutmeg, freshly grated
• 1 pinch salt
• 1 pinch black pepper, freshly ground

Method

1. 01
   Preheat the oven to 375°F (190°C).
2. 02
   To make the pastry crust, combine flour and salt in a large bowl. Add the chilled butter and rub it into the flour with your fingertips until the mixture resembles coarse crumbs.
3. 03
   Gradually add ice water, one tablespoon at a time, stirring with a fork until the dough begins to hold together. Form the dough into a ball, wrap in plastic, and refrigerate for at least 30 minutes.
4. 04
   Roll out the pastry dough on a floured surface to fit a 9-inch pie dish. Transfer the dough to the pie dish, pressing it against the sides and bottom. Trim any excess dough.
5. 05
   Line the pastry with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, then remove the weights and paper and bake for another 5 minutes until lightly golden.
6. 06
   In a bowl, whisk together the eggs, heavy cream, nutmeg, salt, and pepper until well combined.
7. 07
   Spread the crumbled bacon and grated Gruyère cheese evenly over the pre-baked crust.
8. 08
   Pour the egg mixture over the bacon and cheese in the crust.
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
    Remove from the oven and let it cool for 10 minutes before slicing and serving.