Quiche Lorraine

Name: Quiche Lorraine
Total time: 2 h
Yield: 6 servings
Ingredients: 200 g All-purpose flour; ½ tsp Table salt; 115 g Unsalted butter, cold, cubed; 1 Eggs (large), for the pastry; 200 g Bacon, cut into short strips; 4 Eggs (large), for the custard; 1½ cups Heavy cream; ½ cup Whole milk; ¼ tsp Ground nutmeg; ¼ tsp Ground black pepper

2 hrServes 6$48.71

A buttery shortcrust shell is baked blind, then filled with strips of browned smoked bacon and a custard of eggs, cream, and milk seasoned with nutmeg and pepper, and baked until just set. It is made here without cheese; many versions add grated Gruyère.

Ingredients

200 gAll-purpose flourBuy 1 bag
½ tspTable saltBuy 1 canister
115 gUnsalted buttercold, cubedBuy 1 package
1Eggs (large)for the pastryBuy 1 carton
200 gBaconcut into short stripsBuy 1 package
4Eggs (large)for the custard
1½ cupsHeavy creamBuy 1 carton
½ cupWhole milkBuy 1 carton
¼ tspGround nutmegBuy 1 jar
¼ tspGround black pepperBuy 1 jar

Substitution

Bacon in place of “Lardons (strips of cured, smoked pork belly)”. Thick bacon cut into short strips replaces lardons, which are not a canonical ingredient; both are cured, smoked pork belly.

Method

Rub the butter into the flour and salt until it looks like coarse crumbs, mix in 1 egg and 1 to 2 tbsp cold water to form a dough, flatten, wrap, and chill for 30 minutes.
Heat the oven to 375°F (190°C). Roll out the pastry to line a 23 cm tart pan, prick the base, line with baking paper and weights, and bake 15 minutes; remove the paper and bake 5 minutes more.
Meanwhile, cook the bacon strips in a dry skillet until lightly browned and drain on paper towels.
Whisk the 4 eggs with the cream, milk, nutmeg, and pepper.
Scatter the bacon over the pastry, pour in the custard, and bake until just set with a slight wobble in the center, 30 to 35 minutes.
Cool for at least 15 minutes and serve warm or at room temperature.