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Quiche Lorraine
Bacon, cheese, custardy filling
Ingredients
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- 1 (9-inch) pie crust, blind-baked
- 6 slices bacon, chopped
- 1 cup Gruyère, shredded
- 4 eggs
- 1 cup heavy cream
- 1 cup whole milk
- ¼ tsp nutmeg
- Salt and pepper
Instructions
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- Preheat oven to 350°F.
- Cook bacon until crisp. Drain.
- Scatter bacon and cheese in pie crust.
- Whisk eggs, cream, milk, nutmeg, ½ tsp salt, ¼ tsp pepper.
- Pour custard into crust.
- Bake until center is just set and jiggles slightly, .
- Cool before slicing.
Notes
- Blind-baking prevents soggy crust.
- Custard should jiggle like jello when done.
- Don't overbake.
America's Test Kitchen (ATK Lab-Tested)