Name: Quiche Lorraine Authentique
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Ingredients: 1 whole Pre-made pie crust (pâte brisée); 150 g Bacon lardons; 150 g Gruyère cheese; 3 pieces Large eggs; 1.5 cups Heavy cream; 0.5 cups Milk; 0.25 tsp Nutmeg; 0.5 tsp Salt; 0.25 tsp Black pepper

Ingredients (9)

Ingredient	Qty	Cal	P	C	F
Pre-made pie crust (pâte brisée)	1 whole	130	2g	14g	7g
Bacon lardons	150 g	104	3g	0g	10g
Gruyère cheese	150 g	103	7g	0g	8g
Large eggs	3 pieces	1	0g	0g	0g
Heavy cream	1.5 cups	202	2g	2g	21g
Milk	0.5 cups	12	1g	1g	1g
Nutmeg	0.25 tsp	1	0g	0g	0g
Salt	0.5 tsp	0	0g	0g	0g
Black pepper	0.25 tsp	0	0g	0g	0g

Directions

Step 1
Preheat oven to 190°C (375°F). Press pie crust into a 9-inch tart pan. Prick the bottom with a fork and blind bake for 10 minutes. Remove weights and bake for another 5 minutes until lightly golden. Set aside.
Step 2
While crust bakes, cook bacon lardons in a skillet until crispy. Drain fat and pat dry. Grate Gruyère cheese.
Step 3
In a large bowl, whisk eggs, heavy cream, milk, nutmeg, salt, and pepper until well combined.
Step 4
Sprinkle the cooked bacon and grated Gruyère evenly over the bottom of the par-baked crust.
Step 5
Carefully pour the egg and cream mixture over the bacon and cheese in the crust.
Step 6
Bake for 35-45 minutes, or until the quiche is set and the top is golden brown. A knife inserted near the center should come out clean.
Step 7
Let cool for at least 10 minutes before slicing and serving.