Classic Quiche Lorraine with Bacon and Rich Custard

Slice 60 gr Smoked bacon into small lardons.

Finely shred 25 gr Gruyère Slices into thin strips.

In a mixing bowl, whisk together 1 piece Eggs size M, 60 ml Dairy Cooking Cream, 25 ml Milk, ¹/₂ tsp Ground Nutmeg, ¹/₄ tsp Table salt, and ¹/₂ tsp Black Pepper - Powder until smooth and uniform.

Press 100 gr Puff pastry into a 20 cm tart pan, prick the base with a fork, line with baking paper and weights, and blind-bake at 190°C (375°F) for 15 minutes.

Sauté the lardons in a dry skillet over medium heat for 5 minutes until crisp and lightly browned, then drain on paper towels.

Scatter the cooked lardons and shredded cheese evenly across the base of the par-baked pastry crust.

Carefully pour the egg and cream mixture over the bacon and cheese filling in the tart pan.

Bake at 175°C (350°F) for 25 to 30 minutes until golden and just set with a gentle wobble in the center, then let rest for 15 minutes before serving.