Quiche Lorraine: A Savory French Classic with Bacon and Gruyère

Quiche Lorraine is a delightful dish originating from the Lorraine region of France. This savory pie features a rich and creamy custard filling made from eggs and cream, generously studded with crisp bacon and melted Gruyère cheese. Encased in a buttery, flaky pastry crust, Quiche Lorraine is perfect for any meal, from brunch to dinner.

Ingredients:

For the pastry crust:
– 1 1/4 cups all-purpose flour
– 1/2 teaspoon salt
– 1/2 cup cold unsalted butter, diced
– 3-4 tablespoons ice water

For the filling:
– 6 slices thick-cut bacon, chopped
– 1 cup grated Gruyère cheese
– 3 large eggs
– 1 1/2 cups heavy cream
– 1/2 teaspoon salt
– 1/4 teaspoon ground white pepper
– 1/4 teaspoon ground nutmeg

Instructions:

1. Prepare the pastry crust:
1. In a large bowl, combine the flour and salt.
2. Using a pastry cutter or your fingertips, cut the cold butter into the flour mixture until it resembles coarse crumbs.
3. Gradually add ice water, 1 tablespoon at a time, mixing with a fork until the dough begins to come together.
4. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

2. Preheat the oven to 375°F (190°C).

3. Roll out the chilled dough:
1. On a lightly floured surface, roll out the dough to fit a 9-inch tart pan or pie dish.
2. Carefully transfer the dough to the pan and press it into the bottom and sides. Trim any excess dough.
3. Line the crust with parchment paper and fill with pie weights or dry beans. Bake for 15 minutes, then remove the weights and parchment paper and bake for another 10 minutes, or until the crust is lightly golden. Let cool slightly.

4. Prepare the filling:
1. In a skillet over medium heat, cook the chopped bacon until crisp. Transfer to a paper towel-lined plate to drain.
2. Sprinkle the grated Gruyère cheese evenly over the bottom of the pre-baked crust. Top with the cooked bacon.

5. Make the custard:
1. In a medium bowl, whisk together the eggs, heavy cream, salt, white pepper, and nutmeg until well combined.
2. Pour the egg mixture over the cheese and bacon in the crust.

6. Bake the quiche:
1. Bake in the preheated oven for 30-35 minutes, or until the filling is set and the top is golden brown.
2. Allow the quiche to cool for a few minutes before slicing and serving.

Enjoy this classic Quiche Lorraine, which pairs wonderfully with a fresh green salad and a glass of chilled white wine!