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Classic Bacon & Cheese Quiche

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A French classic, Quiche Lorraine features a rich, savory custard of eggs, cream, and cheese with crispy bacon in a flaky pastry crust—perfect for brunch, lunch, or a light dinner.

Ingredients

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  • 1 9-inch shortcrust pastry shell
  • 6 slices thick-cut bacon, chopped
  • 1/2 cup grated Gruyère cheese
  • 1/2 cup whole milk
  • 1/2 cup heavy cream
  • 3 large eggs
  • 1/4 teaspoon nutmeg
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a skillet, cook chopped bacon until crisp. Drain on paper towels and let cool.
  3. In a bowl, whisk together eggs, milk, cream, nutmeg, salt, and pepper.
  4. Spread the cooked bacon and grated Gruyère evenly over the bottom of the pastry shell.
  5. Pour the egg mixture over the bacon and cheese.
  6. Bake for 35–40 minutes, or until the top is golden brown and the center is just set.
  7. Cool slightly before slicing and serving.

Notes

  • Blind-bake the crust for 10 minutes if you prefer a crisper bottom.
  • Let quiche cool before slicing to ensure clean cuts.
  • Can be served warm or at room temperature.
  • Store leftovers covered in the refrigerator for up to 3 days.

Nutrition

Find it online: https://yumfoodusa.com/classic-bacon-cheese-quiche/