This Classic Quiche Lorraine Never Fails (Flaky Crust, Creamy Filling)

Name: This Classic Quiche Lorraine Never Fails (Flaky Crust, Creamy Filling)
Total time: 90 min
Ingredients: 1 Homemade quiche crust; ⅓ lb Bacon; 1 Onion; ¾ cups Gruyère cheese; 3 Egg; 1 ¼ cups Heavy cream; Salt; Pepper; ¼ tsp Nutmeg; 2 ¼ Flour; ¾ cups Butter, cubed

By The Cooking Foodie · 90 min

Ingredients

Homemade quiche crust1
Bacon⅓ lb
Onion1
Gruyère cheese¾ cups
Egg3
Heavy cream1 ¼ cups
Salt
Pepper
Nutmeg¼ tsp
Flour2 ¼
Butter · cubed¾ cups

Instructions

Prepare the crust: roll your homemade or store-bought dough into an 11 to 12 inch (28 to 30 cm) circle, fit it into a 9 inch (23 cm) tart pan, trim and prick the base, then freeze for 20 to 30 minutes. Blind bake as the crust recipe instructs.
Cook the bacon in a pan over medium heat until crisp, then move it to paper towels. In the same pan, cook the onion until soft and lightly golden. Let cool slightly.
Whisk the eggs, cream, salt, pepper and nutmeg in a bowl until smooth.
Spread the bacon (keeping a small handful aside), onion and cheese evenly over the crust, then gently pour the custard over the top.
Bake at 175°C/350°F for 30 to 35 minutes, until the centre is just set with a slight jiggle.
Rest for at least 15 minutes before slicing. Top with the reserved bacon if you like, and serve warm or at room temperature.

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