Classic Quiche Lorraine

• Half recipe Flaky Pastry (page 37)
• 10 slices bacon, cooked crisp, drained well, and crumbled
• 1 1/4 cups (6 ounces) diced or shredded Gruyere or Swiss cheese
• 4 eggs
• 1 3/4 cups light cream or undiluted evaporated milk (not condensed)
• Freshly grated nutmeg

1. Position the oven racks so that they are evenly spaced, with one rack in the center of the oven.
2. Preheat the oven to convection bake at 400F.
3. Line a 9-inch pie or tart pan with the pastry, pinch the edges of the pastry to flute, line the bottom with foil, and weight down with pie weights (uncooked dried beans work well).
4. Bake on the center rack for 15 minutes or until the edges are lightly browned.
5. Remove from the oven; remove the pie weights (you can do this by simply lifting them in the foil out of the pan).
6. Cool on a wire rack.
7. Reduce the oven temperature to 325F.
8. Evenly distribute the bacon and Gruyere on the bottom of the pastry shell.
9. Beat the eggs and cream together until blended and pour over the Gruyere.
10. Grate the nutmeg over the filling.
11. Bake the quiche on the center rack for 30 to 35 minutes, until the custard is set (a knife inserted just off center will come out clean).
12. Cool on a wire rack.
13. Cut into wedges to serve.

recipe flaky pastry, bacon, gruyere, eggs, light cream, nutmeg

Taken from www.epicurious.com/recipes/food/views/classic-quiche-lorraine-372429 (may not work)