Quiche Lorraine

Indulge in a classic French Quiche Lorraine, where crispy bacon meets rich gruyère cheese in a creamy custard nestled in a flaky crust. Ideal for a cozy brunch or a delightful dinner with friends.

• 1 cup all-purpose flour
• 1/2 cup unsalted butter
• 1/4 cup cold water
• 4 large eggs
• 1 cup heavy cream
• 1 cup bacon
• 1 cup gruyère cheese
• to taste salt and pepper

Method

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   In a bowl, combine the flour and diced butter. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.

3. 3

   Gradually add the cold water, mixing until the dough comes together. Form it into a disk, wrap in plastic, and refrigerate for 30 minutes.

4. 4

   Roll out the chilled dough on a floured surface to fit a 9-inch pie pan. Place the dough in the pan and trim the edges.

5. 5

   In a mixing bowl, whisk together the beaten eggs, heavy cream, salt, and pepper. Stir in the crumbled bacon and shredded gruyère cheese.

6. 6

   Pour the egg mixture into the prepared crust. Bake in the preheated oven for 30-35 minutes, or until the filling is set and the top is golden brown.

7. 7

   Let the quiche cool for a few minutes before slicing. Serve warm or at room temperature.