Imagine a quiche with a texture so lush it melts in your mouth, balanced by the hearty bite of bacon and the subtle warmth of nutmeg. Our recipe weaves together select ingredients, forming a tapestry of flavors that will invite rave reviews from your guests. Pair this savory delight with a light arugula salad and a crisp white wine to create a feast for the senses. Among the recipe’s tips, remember that using premium ingredients enhances the overall taste experience, and feel free to add a personal twist with your favorite herbs.

• Servings: 8
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Difficulty: Intermediate

• Bacon: 340g (12 slices), cut into 2cm wide pieces
• Puff Pastry: 1 sheet (from a 490g package), thawed
• Eggs: 6 large
• Crème Fraiche: 2 containers (565g),
• Salt: 1/2 teaspoon
• Nutmeg: 1/8 teaspoon, freshly grated
• Gruyere Cheese: 1 cup (about 113g), coarsely grated

1. Prepare the Pastry: Roll out the puff pastry into a 33cm square on a lightly floured surface. Fit into a pie pan, letting a little pastry overhang.
2. Cook the Bacon: In a heavy skillet over moderate heat, cook bacon until crisp, about 10 minutes. Drain on paper towels.
3. Prepare the Filling: Whisk together eggs, crème fraiche, salt, and nutmeg until smooth. Strain into pastry shell. Add bacon and Gruyere cheese on top.
4. Bake the Quiche: Preheat oven to 190°C. Place quiche on a baking sheet in the center rack and bake until set, about 45 minutes to 1 hour. Let cool on a rack.

For a quiche that’s the talk of the table, use a high-quality puff pastry like Dufour, and serve your creation warm, at room temperature, or chilled.

• Consider blind-baking your pastry shell for a few minutes for added crispiness.
• If crème fraiche is unavailable, blend sour cream with a touch of heavy cream as a substitute.
• To avoid a soggy bottom, ensure your filling is not overly runny before pouring it into the crust.