Name: Classic Quiche Lorraine with a Flaky Crust
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Ingredients: 1 whole Pâte Brisée or store-bought Pie Crust; 6 slices Bacon, diced; 1 cups Gruyere Cheese, shredded; 3 whole Large Eggs; 1 cup Heavy Cream; 0.5 cups Whole Milk; 0.5 tsp Salt; 0.25 tsp Black Pepper; 0.1 tsp Nutmeg, freshly grated

Ingredients (9)

Ingredient	Qty	Cal	P	C	F
Pâte Brisée or store-bought Pie Crust	1 whole	130	2g	14g	7g
Bacon, diced	6 slices	92	3g	0g	9g
Gruyere Cheese, shredded	1 cups	91	7g	0g	7g
Large Eggs	3 whole	32	3g	0g	2g
Heavy Cream	1 cup	135	1g	1g	14g
Whole Milk	0.5 cups	12	1g	1g	1g
Salt	0.5 tsp	0	0g	0g	0g
Black Pepper	0.25 tsp	0	0g	0g	0g
Nutmeg, freshly grated	0.1 tsp	0	0g	0g	0g

Directions

Step 1
Preheat oven to 375°F (190°C). Press the pie crust into a 9-inch pie plate. Prick the bottom with a fork, line with parchment paper, and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove weights and parchment and bake for another 5-7 minutes until lightly golden. Let cool.
Step 2
While the crust cools, cook diced bacon in a skillet over medium heat until crispy. Remove bacon with a slotted spoon and drain on paper towels. Discard bacon fat.
Step 3
Sprinkle the cooked bacon and shredded Gruyere cheese evenly over the bottom of the cooled pie crust.
Step 4
In a large bowl, whisk together eggs, heavy cream, milk, salt, pepper, and nutmeg until well combined.
Step 5
Carefully pour the egg custard mixture over the bacon and cheese in the pie crust.
Step 6
Bake for 45-55 minutes, or until the custard is set and the top is golden brown. A knife inserted near the center should come out clean.
Step 7
Let the quiche cool for at least 10-15 minutes before slicing and serving. This allows the custard to fully set.