Quiche Lorraine

🔥 Prep

• Dice the 150 g bacon into 1‑cm pieces.
• Grate the 100 g Gruyère cheese.
• Crack the 4 eggs into a bowl and whisk.
• Measure out the 200 ml heavy cream.
• Add 0.5 tsp salt to the egg‑cream mixture and whisk until combined.
• If using a store‑bought pie crust, unroll it and fit it into a 23‑cm (9‑inch) tart pan, trimming any excess dough.

🔥 Cook

• 1. Preheat the oven to 180°C (350°F).
• 2. Place the pie crust in the tart pan, prick the base with a fork, line with parchment paper and baking beans, and bake 15 minutes until lightly golden.
• 3. Remove the parchment and beans, then scatter the diced bacon over the pre‑baked crust; return to the oven and bake 5 minutes until the bacon begins to crisp.
• 4. While the crust is baking, whisk together the 4 eggs, 200 ml heavy cream, and 0.5 tsp salt until smooth.
• 5. Sprinkle the grated Gruyère cheese evenly over the bacon‑covered crust.
• 6. Carefully pour the egg‑cream mixture over the cheese and bacon, ensuring an even spread.
• 7. Bake the quiche in the pre‑heated oven for 30‑35 minutes, or until the center is set and the top is lightly golden; a knife inserted near the center should come out clean.
• 8. Remove the quiche from the oven and let it rest on a wire rack for 10 minutes before slicing.

🔥 Serve

• Slice the quiche into wedges and serve warm or at room temperature.
• Garnish with a light sprinkle of freshly ground black pepper or chopped chives, if desired.
• Pair with a simple mixed green salad dressed with vinaigrette.
• Accompany with a crisp white wine, such as a Chardonnay or Sauvignon Blanc, or a light sparkling water.