Quiche Lorraine Recipe (Classic Savory Tart)

Set the oven to 180°C (350°F). Fit the crust into the pan and prick the base with a fork to help prevent bubbling.

In a skillet over medium heat, cook the bacon for 4–6 minutes until lightly browned. Drain excess fat.

Whisk the eggs in a bowl. Stir in nutmeg and cayenne, and season lightly if you like. Mix until smooth.

Scatter the bacon over the crust, then add the grated Gruyere. Slowly pour the egg mixture on top.

Bake on the middle rack for about 30 minutes, until set and lightly golden. The center should not jiggle much.

Let it rest for 5–10 minutes before slicing so the pieces hold their shape. Serve warm or slightly cooled.