Golden French Quiche Lorraine with Gruyère

Ingredients

• 1 cups all-purpose flour, sifted
• 1 teaspoon salt
• 1 cup unsalted butter, cold, cut into cubes
• 3 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
• 1 teaspoon salt

Method

1. 01
   To make the crust, combine the flour and salt in a bowl. Add the cold butter and mix until the mixture resembles coarse crumbs.
2. 02
   Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Form into a disk, wrap in plastic, and chill for 30 minutes.
3. 03
   Preheat the oven to 375°F (190°C). Roll out the dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim the edges.
4. 04
   Prick the bottom of the crust with a fork. Line with parchment paper and fill with pie weights. Bake for 15 minutes, then remove weights and paper and bake for another 5 minutes.
5. 05
   In a skillet over medium heat, cook the bacon until crisp. Drain on paper towels.
6. 06
   In a bowl, whisk together eggs, heavy cream, nutmeg, salt, and pepper until well combined.
7. 07
   Spread the cooked bacon and grated Gruyère cheese evenly over the baked crust.
8. 08
   Pour the egg mixture over the bacon and cheese. Bake in the preheated oven for 30-35 minutes, or until the filling is set and lightly golden.
9. 09
   Allow the quiche to cool for a few minutes before slicing. Serve warm.