Quiche Lorraine

Preheat the oven to 190C and press 1 pie crust firmly into the corners of a tart pan. Prick the base evenly with a fork so it does not puff away from the tin. Blind-bake it for 10 minutes, removing it when the edges look dry and lightly colored, then let it cool briefly. Cook 140 g bacon slowly in a skillet over medium heat until its fat renders and the pieces turn crisp. Drain the bacon well; carrying excess fat into the tart would make the custard heavy and greasy. In a bowl, gently combine 3 eggs, 200 ml heavy cream, 80 ml milk, and 1/2 teaspoon salt. Mix only until smooth, avoiding a cap of bubbles that would bake into an uneven surface. Spread the drained bacon and 90 g Gruyere evenly over the cooled crust. Pour in the custard slowly so it fills the spaces around the cheese and bacon instead of displacing them, then bake for about 30 minutes. Do not wait for the center to become rigid. Remove the quiche when the edges are set but the middle still gives a slight jiggle. Rest it in the pan for 10 minutes; residual heat completes the set without drying the filling. Slice with a clean knife after that pause to preserve both the crisp pre-baked bottom and the soft, even custard.