Classic Quiche

By BearForce

Ingredients

• 1 flaky pastry dough disk (see recipe below), at cool room temperature
• 8 bacon slices, chopped
• 1 1/2 cups shredded Gruyère or Swiss cheese
• 4 eggs
• 1 3/4 cups half-and-half or milk
• 1/4 tsp. freshly grated nutmeg
• 1/2 tsp. salt

Preparation

Step 1

Preheat an oven to 425 degrees. Bake the pastry shell until lightly golden, about 10 minutes. Transfer to a wire rack and let cool. Reduce the oven temperature to 375degrees.

Sprinkle half of the cheese evenly over the partially baked pastry shell. In a large bowl, whisk the eggs until blended. Whisk in the half-and-half, nutmeg and salt. Stir in the bacon and the remaining cheese. Pour the egg mixture into the pastry shell.

Bake until the filling is set and slightly puffed and the crust is golden brown, 30 to 35 minutes. Transfer to a wire rack and let cool briefly. Cut the quiche into wedges and serve warm. Makes one 9-inch quiche.