Quiche Lorraine

Instructions

1. Preheat the oven to 375°F (190°C). Roll out the pie crust and fit it into a 9-inch tart pan. Trim the edges and prick the bottom with a fork.
2. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment. Bake for an additional 5 minutes until the crust is lightly golden. Let it cool slightly.
3. In a skillet over medium heat, cook the diced bacon until crispy. Remove with a slotted spoon and drain on paper towels.
4. In a mixing bowl, whisk together the heavy cream, milk, eggs, nutmeg, salt, and pepper until well combined.
5. Sprinkle the cooked bacon evenly over the bottom of the pre-baked crust. Top with grated Gruyère cheese.
6. Carefully pour the egg and cream mixture over the bacon and cheese in the crust.
7. Place the quiche on a baking sheet and bake in the preheated oven for 30-35 minutes, or until the filling is set and the top is golden brown.
8. Allow the quiche to cool for at least 10 minutes before slicing and serving.