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

Method

1. 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.
2. Roll the pastry to line a 23 cm tart tin, prick the base, and chill again for 15 minutes.
3. Blind-bake the crust at 190°C for 15 minutes, then remove the weights and bake 5 minutes more until lightly golden.
4. Fry the lardons in a dry pan until the fat renders and they turn crisp; drain off excess fat.
5. Whisk the eggs with the cream, milk, remaining salt, pepper, and nutmeg.
6. 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.
7. Rest for 10 minutes before slicing and serving warm.