Quiche Lorraine

Ingredients:

• 1 9-inch (23cm) pie crust, homemade or store-bought
• 6 ounces (170g) bacon, diced
• 1 cup (240ml) heavy cream
• 1/2 cup (120ml) whole milk
• 3 large eggs
• 1/2 teaspoon (3g) salt
• 1/4 teaspoon (1g) freshly ground black pepper
• 1/8 teaspoon (0.5g) ground nutmeg
• 1 cup (100g) Gruyère cheese, grated
• 1 tablespoon (15g) unsalted butter, for greasing

Instructions:

1. Preheat your oven to 375°F (190°C). Lightly grease a 9-inch (23cm) tart or pie pan with unsalted butter.
2. Roll out the pie crust and fit it into the prepared pan. Trim any excess dough. Prick the bottom with a fork to prevent bubbling.
3. Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake the crust for 15 minutes. Remove the parchment and weights, then bake for an additional 5 minutes until lightly golden.
4. In a skillet over medium heat, cook the diced bacon until crisp. Transfer to a paper towel-lined plate to drain.
5. In a large bowl, whisk together the heavy cream, milk, eggs, salt, pepper, and nutmeg until smooth and well combined.
6. Evenly distribute the cooked bacon over the bottom of the pre-baked crust. Sprinkle with grated Gruyère cheese.
7. Gently pour the cream mixture over the bacon and cheese, ensuring it is evenly distributed.
8. Carefully transfer the quiche to the oven. Bake for 30-35 minutes, or until the custard is set and lightly golden on top.
9. Allow the quiche to cool for at least 10 minutes before slicing and serving.

Notes:

Quiche Lorraine can be served warm or at room temperature. For a variation, you can add caramelized onions or sautéed mushrooms to the filling. The quiche can be stored in the refrigerator for up to 3 days and reheated in the oven for best results. Pair with a simple green salad for a complete meal.