Cheese‑Streusel Quiche Lorraine

Ingredients

• 100 g All-purpose flour
• 50 g Cold unsalted butter
• 2 Tbsp Ice water
• 4 slices Bacon strips
• 80 g Gruyère cheese
• 3 Large eggs
• 120 ml Heavy cream
• 60 ml Milk
• ½ tsp Salt
• ¼ tsp Black pepper

Instructions

1. 1

   Preheat the oven to 190°C (375°F). In a bowl combine flour and a pinch of salt, cut in the cold butter until the mixture resembles coarse crumbs, then add ice water and mix until a dough forms; press into a 20‑cm (8‑inch) tart pan, prick the bottom, and bake blind for 10 minutes.

2. 2

   While the crust bakes, cook the bacon in a skillet over medium heat until crisp, then crumble; grate the Gruyère cheese.

3. 3

   In a mixing bowl whisk together eggs, heavy cream, milk, salt, and pepper; stir in the crumbled bacon and half of the cheese, then pour the custard into the partially baked crust.

4. 4

   Sprinkle the remaining cheese on top and bake for 25‑30 minutes, until the filling is set and lightly golden. Let cool 5 minutes before slicing and serving.