Quiche Lorraine

Instructions

1. 1

   Preheat oven to 375°F (190°C). Place pie crust in a 9-inch pie pan and crimp edges.

2. 2

   Prick the bottom of the crust with a fork several times. Line with parchment paper and fill with pie weights or dried beans.

3. 3

   Blind bake the crust for 15 minutes. Remove weights and parchment, then bake for 5 more minutes until lightly golden.

4. 4

   While crust bakes, cook bacon in a skillet over medium heat until crispy. Drain on paper towels and crumble into bite-sized pieces.

5. 5

   Reduce oven temperature to 325°F (165°C).

6. 6

   In a large bowl, whisk together eggs, heavy cream, milk, salt, pepper, and nutmeg until well combined.

7. 7

   Sprinkle the crumbled bacon evenly over the bottom of the pre-baked crust.

8. 8

   Add the shredded gruyere cheese on top of the bacon.

9. 9

   Carefully pour the egg mixture over the bacon and cheese, filling to about 1/4 inch from the top of the crust.

10. 10

    Bake for 35-40 minutes, until the center is just set but still slightly jiggly when gently shaken.

11. 11

    Remove from oven and let cool on a wire rack for 15 minutes before serving.

12. 12

    Serve warm or at room temperature, cut into wedges.