Quiche Lorraine

Ingredients

• •1 piece Pie crust
• •1 teaspoon Salt
• •8 oz Bacon
• •0.5 teaspoon Black pepper
• •4 pieces Eggs
• •2 tablespoons Olive oil
• •0.5 tsp Pepper
• •1 cup Heavy cream
• •0.5 cup Milk
• •3 cloves Garlic
• •1 cup Gruyere cheese
• •1 medium Onion
• •0.25 tsp Nutmeg
• •1 tbsp Butter

Instructions

1. 1

   Roll out pie dough into 9-inch tart pan. Chill 30 minutes. Prick bottom with fork.

   💡 Chilled dough prevents shrinking during baking.

2. 2

   Line with parchment and pie weights. Bake blind at 375°F for 15 minutes. Remove weights, bake 10 minutes more.

   💡 Blind baking sets the crust before adding wet filling.

3. 3

   Cook bacon until crispy. Drain. Sauté onions until soft. Layer bacon and onions in crust.

   💡 Pre-cooking removes excess fat that would make the quiche soggy.

4. 4

   Whisk 4 eggs, 200ml cream, 100ml milk, nutmeg, salt, and pepper. Pour over filling.

   💡 Room temperature eggs incorporate more smoothly.

5. 5

   Bake at 350°F for 35-40 minutes until set but slightly jiggly in center. Rest 10 minutes before slicing.

   💡 Carryover cooking finishes setting the quiche.