Quiche Lorraine

1.Preheat the oven to 190°C (375°F). Place a baking sheet on the middle rack while the oven preheats.

2.Prepare the bacon: Cook the diced bacon in a skillet over medium heat until crispy. Drain the bacon well on a paper towel-lined plate. Reserve 1 tablespoon of the rendered fat if desired for brushing the crust, otherwise discard the fat.

3.Blind Bake the Crust (Optional but Recommended): Prick the bottom of the pie crust with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10-12 minutes. Remove the weights and paper and bake for another 5 minutes until the crust is set and lightly golden. Let cool slightly.

4.Assemble the Quiche: Sprinkle the cooked bacon evenly over the bottom of the pre-baked crust. Top the bacon with the shredded Gruyère cheese.

5.Prepare the Custard: In a large bowl, whisk together the heavy cream, whole milk, eggs, and egg yolk until just combined. Do not over-whisk, as this can create air bubbles. Season the custard with salt, pepper, and a pinch of nutmeg.

6.Pour the custard mixture gently over the cheese and bacon in the pie shell. Ensure the filling is distributed evenly.

7.Bake the Quiche: Carefully place the quiche onto the preheated baking sheet in the oven. Bake for 35 to 45 minutes, or until the custard is set and the top is golden brown. The center should have a slight jiggle when gently shaken.

8.Cool and Serve: Remove the quiche from the oven and let it cool on a wire rack for at least 15-20 minutes before slicing. This allows the custard to fully set. Serve warm or at room temperature.