Quiche Lorraine

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Roll out the shortcrust pastry on a lightly floured surface and line a 9-inch pie dish with it. Trim any excess pastry and crimp the edges.

3. 3

   Prick the bottom of the pastry with a fork and pre-bake for 10 minutes. Remove from oven and set aside.

4. 4

   In a skillet over medium heat, cook the bacon until crisp. Remove from heat and place on paper towels to drain. Once cooled, chop into small pieces.

5. 5

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

6. 6

   Sprinkle half of the grated gruyère cheese onto the bottom of the pre-baked pastry shell. Add the chopped bacon on top of the cheese.

7. 7

   Pour the egg and cream mixture over the bacon and cheese in the pastry shell. Sprinkle the remaining gruyère cheese on top.

8. 8

   Bake in the preheated oven for 35 to 40 minutes, or until the quiche is set and the top is golden brown.

9. 9

   Remove from the oven and let it cool slightly before slicing. Serve warm.