Quiche Lorraine with Thick-Cut Bacon

Instructions:

1. Pulse flour and salt in a food processor, then add cold butter cubes. Process until the mixture resembles coarse crumbs.
2. Slowly add ice water until the dough just holds together. Press into a 9-inch tart pan, prick the bottom with a fork, and chill for 60 minutes.
3. Line the chilled crust with parchment and fill with pie weights. Bake at 375°F (190°C) for 15 minutes. Remove weights and bake for another 5–8 minutes until the bottom looks matte and dry.
4. Sauté the diced bacon in a skillet until crisp and mahogany-colored. Drain on paper towels.
5. In a bowl, whisk eggs, heavy cream, milk, nutmeg, salt, and pepper until smooth.
6. Spread the cooked bacon and shredded Gruyère evenly across the bottom of the pre-baked crust. Pour the custard over the top.
7. Bake at 350°F (175°C) for 30–35 minutes until the edges are set and the center has a slight jiggle. Let rest for 15–20 minutes before slicing.