Quiche Lorraine

A French tart with bacon, egg custard, Gruyere, and nutmeg where the filling should be just set and lightly puffed without turning dry.

• 1 deep blind-baked pastry case, about 24 cm
• 1 tbsp olive oil
• 180 g smoked bacon, chopped
• 5 large eggs
• 284 ml single cream or cooking cream
• 150 ml milk
• 140 g Gruyere, finely grated
• A little grated nutmeg
• Salt and black pepper

Method

1. 1
   Heat the oven to 180C, or 160C fan if you use that setting.
2. 2
   Fry the bacon briefly in the olive oil until lightly cooked but not hard. Let it drain for a moment.
3. 3
   Whisk together the eggs, cream, and milk in a bowl. Stir in the Gruyere, nutmeg, and a few grinds of black pepper.
4. 4
   Scatter half the bacon into the blind-baked pastry case and carefully pour in the custard.
5. 5
   Top with the remaining bacon so some of it stays visible on the surface.
6. 6
   Bake for 35 to 40 minutes until the filling is set, golden on top, and still slightly soft in the centre without being runny.
7. 7
   Let the quiche rest briefly before serving so the filling settles.