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Name: Quiche Lorraine
Total time: 1 h 15 min
Yield: Serves 6
Cuisine: France
Ingredients: 200 g all-purpose flour; 100 g cold unsalted butter; 3 tbsp cold water; 1 tsp salt; 200 g smoked bacon lardons; 4 eggs; 300 ml heavy cream; 100 ml whole milk; 1/2 tsp freshly ground black pepper; 1/4 tsp freshly grated nutmeg

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France1 h 15 minServes 6cooked before

Quiche Lorraine

Ingredients10

all-purpose flour200 g
cold unsalted butter100 g
cold water3 tbsp
salt1 tsp
smoked bacon lardons200 g
eggs4
heavy cream300 ml
whole milk100 ml
freshly ground black pepper1/2 tsp
freshly grated nutmeg1/4 tsp

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Method

Rub the cold butter into the flour and a pinch of salt until the mixture resembles breadcrumbs, then add just enough cold water to form a dough. Wrap and chill for 30 minutes.
Roll the pastry to line a 23 cm tart tin, prick the base, and chill again for 15 minutes.
Blind-bake the crust at 190°C for 15 minutes, then remove the weights and bake 5 minutes more until lightly golden.
Fry the lardons in a dry pan until the fat renders and they turn crisp; drain off excess fat.
Whisk the eggs with the cream, milk, remaining salt, pepper, and nutmeg.
Scatter the lardons over the baked crust, pour in the custard, and bake at 180°C for 30 to 35 minutes until just set and golden.
Rest for 10 minutes before slicing and serving warm.