A traditional French quiche made with crispy bacon, eggs, cream, and cheese in a flaky pastry crust.
Ingredients:
1 pre-made pie crust (or homemade shortcrust pastry)
6 slices bacon (chopped)
1 cup shredded Gruyère or Swiss cheese
4 eggs
1 cup heavy cream
½ cup milk
½ tsp salt
¼ tsp black pepper
¼ tsp nutmeg (optional)
Instructions:
Preheat oven to 190°C (375°F).
Roll out the pie crust into a 9-inch pie dish and press it gently into the edges. Prick the bottom with a fork.
Blind bake the crust: Line it with parchment paper, fill with baking beans or rice, and bake for 10 minutes. Remove the weights and bake for 5 more minutes.
While the crust is baking, cook bacon in a pan over medium heat until crispy. Drain on a paper towel.
In a bowl, whisk together eggs, cream, milk, salt, pepper, and nutmeg.
Sprinkle the bacon and shredded cheese evenly over the baked crust.
Pour the egg mixture on top.
Bake for 35-40 minutes until the center is set and golden brown.
Let cool for 5 minutes before slicing.
Tip: Serve warm with a green salad.
