Classic French Quiche Lorraine

This Classic French Quiche Lorraine features a rich, creamy filling made with eggs, cream, and savory bacon, all nestled in a buttery, flaky pastry crust. It embodies the essence of French cooking with its simple yet elegant flavors and textures, making it a perfect lunch option that is both satisfying and refined.

Ingredients:

• 1 pie crust (store-bought or homemade)
• 6 slices of bacon, chopped
• 1 cup heavy cream
• 3 large eggs
• 1 cup grated Gruyère cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 1 tablespoon chopped fresh parsley (optional for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Roll out the pie crust and fit it into a 9-inch pie dish. Prick the bottom with a fork and bake for 10 minutes until lightly golden. Remove from the oven and set aside.
3. In a skillet over medium heat, cook the chopped bacon until crispy. Remove from the skillet and drain on paper towels.
4. In a mixing bowl, whisk together the heavy cream, eggs, salt, pepper, and nutmeg until well combined.
5. Spread the cooked bacon evenly over the baked pie crust. Sprinkle the grated Gruyère cheese on top of the bacon.
6. Pour the egg and cream mixture over the bacon and cheese, ensuring it is evenly distributed.
7. Bake in the preheated oven for 30-35 minutes, or until the quiche is set and lightly golden on top.
8. Allow to cool for a few minutes before slicing. Garnish with fresh parsley if desired. Serve warm or at room temperature.