Step 1: Preheat your oven to 375°F (190°C). If using a store-bought crust, unroll it into a 9-inch pie plate. If using homemade, prepare your crust as usual. Prick the bottom of the pie crust with a fork several times. To prevent a soggy bottom, blind bake the crust for 10-15 minutes, or until lightly golden. Remove from oven and set aside.
Step 2: While the crust is blind baking, cook the bacon until crispy. Drain thoroughly on paper towels, then crumble once cooled. This prevents excess grease in your quiche lorraine recipe.
Step 3: In a large bowl, whisk together the eggs, heavy cream, salt, black pepper, and optional nutmeg until well combined. Do not over-whisk.
Step 4: Sprinkle half of the grated Gruyère cheese evenly over the bottom of the pre-baked pie crust. This creates a barrier and adds flavor to the base of your quiche lorraine recipe.
Step 5: Distribute the crumbled crispy bacon over the cheese layer in the pie crust. Ensure an even spread so every slice of quiche lorraine recipe gets bacon.
Step 6: Carefully pour the egg and cream mixture over the bacon and cheese in the pie crust. Gently sprinkle the remaining half of the Gruyère cheese over the top of the custard mixture.
Step 7: Carefully transfer the pie plate to the preheated oven. Bake for 45-60 minutes, or until the center is just set (it should still have a slight wobble) and the top is golden brown. If the crust edges brown too quickly, loosely tent with foil. Remove from oven and let the quiche lorraine recipe cool for at least 15 minutes before slicing and serving. This allows the custard to set properly.