Quiche Lorraine

Ingredients

• 1 ½ cups all-purpose flour, sifted
• ½ teaspoon salt
• ½ cup unsalted butter, chilled and cubed
• 1 large egg yolk
• 2 to 4 tablespoons ice water
• 6 slices of thick-cut bacon, chopped
• 1 cup heavy cream
• 3 large eggs
• 1 teaspoon Dijon mustard
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup grated Gruyère cheese
• 2 tablespoons fresh chives, chopped (optional)

Instructions

1. In a large mixing bowl, whisk together the flour and salt. Add the cubed butter and blend until the mixture resembles coarse crumbs.
2. Stir in the egg yolk and enough ice water to form a dough. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
3. Preheat your oven to 375°F (190°C).
4. In a skillet over medium heat, cook the chopped bacon until crispy, about 6-8 minutes. Drain on paper towels.
5. Roll out the chilled dough into a 12-inch circle and transfer it to a 9-inch pie pan, pressing gently. Trim any excess dough.
6. Prick the bottom of the crust with a fork and bake for 10-12 minutes until slightly golden.
7. In a mixing bowl, whisk together the heavy cream, eggs, Dijon mustard, salt, and pepper. Stir in the cooked bacon and grated cheese.
8. Pour the filling into the pre-baked crust and sprinkle chopped chives on top if desired.
9. Bake for an additional 25-30 minutes, until the filling is set and the top is lightly browned.

Nutrition