Buttery pastry filled with a silky bacon-and-cheese custard, baked until puffed and golden with a crisp edge.
Step 1: Preheat & prep the crust
Preheat oven to **190°C / 375°F** (170°C fan). Fit the pie crust into a **9-inch/23cm** pie dish, pressing into corners. Crimp edges. Prick the base all over with a fork, then chill in the fridge **10 minutes** (helps prevent shrinkage).
Step 2: Blind bake (crisp crust insurance)
Line the crust with baking paper and fill with pie weights or dried beans/rice. Bake **15 minutes**, then remove weights and paper and bake **5–8 minutes** more until the base looks **dry and just beginning to turn pale gold**. (If it bubbles, gently press it down with the back of a spoon.)
Step 3: Cook the bacon
In a skillet over **medium heat**, cook bacon until **golden and crisp at the edges**, about **6–8 minutes**. Transfer to a paper towel-lined plate. Pour off excess fat (leave about **1 tsp** in the pan for flavor).
Step 4: Make the custard
In a bowl, whisk eggs until smooth. Whisk in cream, milk, salt, pepper, and nutmeg. You’re aiming for a uniform, pale mixture—no streaks of egg white.
Step 5: Assemble
Scatter bacon over the warm par-baked crust, then sprinkle over the grated Gruyère. Pour custard in slowly (fill close to the top without overflowing).
Step 6: Bake
Bake at **190°C / 375°F** for **30–35 minutes**, until the quiche is **puffed**, **deep golden at the edges**, and the center is **just set with a slight wobble** when you gently shake the dish.
Step 7: Rest, then slice
Rest **10–15 minutes** (this finishes setting the custard). Slice and serve warm or at room temperature.
| Calories | 520 kcal |
| Protein | 18g |
| Carbs | 28g |
| Fat | 38g |