Classic quiche lorraine

Ingredients

• 1 ½ cups all-purpose flour
• ½ teaspoon salt
• ½ cup unsalted butter, chilled and cubed
• 4–5 tablespoons ice water
• 6 slices of bacon, chopped
• 1 cup shredded Gruyère cheese
• 3 large eggs
• 1 cup heavy cream
• ¼ teaspoon nutmeg
• Salt and pepper to taste

Instructions

1. Prepare the crust: In a mixing bowl, combine the flour and salt, whisking them together to ensure even distribution. Add the cubed butter and mix until the mixture resembles coarse crumbs, with some larger pieces still visible for added flakiness. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together into a ball.
2. Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
3. Preheat the oven: Preheat your oven to 375°F (190°C).
4. Blind bake the crust: Roll out the chilled dough on a floured surface to fit a 9-inch pie pan. Place the dough in the pan and prick the bottom with a fork to prevent bubbling. Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for an additional 5-7 minutes until lightly golden.
5. Cook the bacon: In a skillet over medium heat, cook the chopped bacon until crispy. Remove and drain on paper towels.
6. Prepare the custard: In a mixing bowl, whisk together the eggs, heavy cream, nutmeg, salt, and pepper until well combined.
7. Assemble the quiche: Spread the cooked bacon evenly over the crust, then sprinkle with Gruyère cheese. Pour the egg mixture over the top.
8. Bake the quiche: Bake in the preheated oven for 30-35 minutes or until the filling is set and lightly golden on top.
9. Cool and serve: Allow the quiche to cool for at least 10 minutes before slicing.

Nutrition