Quiche Lorraine

French · 60 min · Pork · gluten-free, low-carb

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Ingredients

• 1 (9-inch) pie crust
• 6 oz bacon lardons
• 3 large eggs
• 1 cup heavy cream
• 1/2 cup whole milk
• 3/4 cup grated gruyere cheese
• 1 pinch ground nutmeg
• 1/4 tsp black pepper

Method

1. Heat the oven to 375F, line the crust with parchment and weights, and blind-bake for 15 minutes.
2. Fry the bacon lardons until crisp, then drain on paper towels.
3. Whisk the eggs, cream, milk, nutmeg, and pepper into a smooth custard.
4. Scatter the bacon and gruyere over the par-baked crust and pour in the custard.
5. Bake for 30 to 35 minutes until the center is just set with a slight wobble, then rest 10 minutes before slicing.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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