Classic Quiche Lorraine

Quiche Lorraine

Ingredients

1. 1 pie crust 2. 8 oz cooked bacon 3. 1 ½ cups shredded Gruyère 4. 4 large eggs 5. 2 cups heavy cream 6. ¼ tsp nutmeg

Detail Steps and Procedure

1. Precise Timing & Temperatures: Blind bake crust at 375°F (190°C) for 15 mins. Bake filled quiche at 350°F (175°C) for 40-45 mins.

2. Chef’s Techniques & Critical Steps: Blind bake crust to prevent sogginess. Let custard sit 10 mins, skim foam. Pour into warm crust.

3. Ingredient Preparation Details: Cook bacon until crisp. Shred cheese from block. Ensure cream and eggs are room temp.

4. Serving & Storage Instructions: Cool 20 mins before slicing. Serve warm or room temp. Refrigerate covered up to 4 days. Reheat slices at 300°F (150°C) for 10-15 mins.

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