Quiche Lorraine with a Crispy Potato Crust

Ingredients

• Serves 6-8
• 200 g smoked bacon, finely minced
• 2 tablespoons melted butter, plus more for the pan
• 1 ½ lbs (680 g) potatoes
• 9 large eggs
• 3 cups (600 g) cream
• 100 g finely grated cheese, Comté or Gruyere
• Salt and pepper
• ½ teaspoon of nutmeg

Instructions

1. Put the bacon into a dry, cold skillet and place over medium heat. Cook until it renders its fat and looses its raw appearance but it not yet crisp. Remove from the skillet with a slotted spoon and drain on paper towel.
2. Preheat the oven to 375° F/ 200° C. Brush the sides and bottom of a 9 x 2-inch spring form pan with butter. Cut out a circle of parchment paper, 2 inches larger than the bottom of the pan. Press the circle into the pan, folding it, so it fits evenly and snuggly against the sides. (This way, if your potato crust leaks, the filling does not dribble out.)
3. Peel the potatoes and grate on the coarse side of a box grater. Wrap the grated potatoes in a clean kitchen towel and squeeze out the excess moisture. Put the potato in a bowl and toss with 2 tablespoons of melted butter and season with salt and pepper. Pat the potato into the bottom and up the sides of the prepared pan, like you would for a cheesecake crust. Place on a baking sheet and bake until set and slightly brown, about 20-25 minutes.
4. Break the eggs into a large bowl, add the cream and whisk using an electric beater or by hand. Thoroughly whisking the eggs and cream will give the quiche a silky texture. Season with nutmeg, freshly ground pepper and ¾ teaspoon of salt
5. Sprinkle the cheese and bacon evenly over the bottom of the crust and pour in the egg mixture. Bake 45 to 50 minutes or until the filling is set, but still jiggles slightly in the middle. Let the quiche rest 10 minutes before unmolding and serving.