French Quiche Lorraine

Ingredients

For the Crust:
1 1/4 cups all-purpose flour
1/2 cup cold unsalted butter, cubed
1/4 tsp salt
3–4 tbsp cold water

For the Filling:
6 oz bacon, diced
3 large eggs
1 1/2 cups heavy cream
1/4 tsp ground nutmeg
Salt and pepper to taste

Directions

In a large bowl, combine the flour and salt. Add the cold butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs. Add the cold water, one tablespoon at a time, until the dough comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim the edges. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment paper and bake for another 10 minutes until the crust is lightly golden. Set aside to cool.

In a skillet, cook the diced bacon over medium heat until crispy. Remove with a slotted spoon and drain on paper towels.

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

Spread the cooked bacon evenly over the baked crust. Pour the custard mixture over the bacon, ensuring it is evenly distributed.

Reduce the oven temperature to 350°F (175°C). Bake the quiche for 35-40 minutes, or until the custard is set and the top is lightly golden. Let the quiche cool for 10 minutes before slicing and serving.

Cut into wedges and serve warm or at room temperature.