Classic Quiche Lorraine

Steps

1. 1

   Heat the oven to 190°C/375°F. Line a tart tin with the pastry and prick the base.

2. 2

   Blind-bake the shell for 10 minutes with weights, then remove the weights.

3. 3

   Cook the bacon lardons until lightly browned but not dry. Drain off excess fat.

4. 4

   Whisk together the eggs, cream, milk, nutmeg, and pepper.

5. 5

   Scatter the bacon over the pastry, add the Gruyère, and pour in the custard.

6. 6

   Bake for 25 to 30 minutes, until the filling is just set with a slight wobble in the center and the top is golden.

7. 7

   Cool for 10 minutes before slicing and serving.