Ingredients:

  • 1 ¼ cups all-purpose flour
  • ½ teaspoon salt
  • 8 tablespoons unsalted butter, chilled and cubed
  • 1 large egg yolk
  • 2–3 tablespoons ice water
  • 6 slices of bacon, diced
  • 1 cup heavy cream
  • 3 large eggs
  • 1 cup grated Gruyère cheese
  • 1 tablespoon Dijon mustard
  • ½ teaspoon ground nutmeg
  • Salt and pepper to taste
  • Chopped fresh chives for garnish

Instructions:

  1. Combine flour and salt in a bowl. Cut in chilled butter until mixture resembles coarse crumbs. Add egg yolk and ice water, mixing just until dough forms.
  2. Shape dough into a disc, wrap in cling film, and chill for 30 minutes.
  3. Preheat the oven to 375°F (190°C). Roll out the chilled dough to fit the pie dish. Place the dough in the dish and prick the bottom with a fork.
  4. Blind bake for 15 minutes, using pie weights if desired.
  5. Cook bacon in a skillet until crispy; drain and set aside. In a mixing bowl, whisk together cream, eggs, mustard, and nutmeg. Stir in bacon and cheese; season with salt and pepper.
  6. Pour filling into the pre-baked crust. Bake for 25-30 minutes, or until the filling is set and top is golden.
  7. Allow the quiche to cool for a few minutes before slicing. Garnish with fresh chives and serve warm or at room temperature.