Quiche Lorraine

Method

1. 01

   Make the pastry: mix 250 g flour with 0.25 teaspoon salt, rub in the 125 g cold diced butter until the mixture looks sandy with a few small butter pieces, then add up to 60 ml ice-cold water to bring it together. Flatten into a disk, wrap, and chill until firm.

   ⏱ 30 min
2. 02

   Roll the chilled pastry on a lightly floured surface and line a 23-24 cm tart tin, pressing it into the corners without stretching. Trim the edge, prick the base with a fork, and chill the lined tin while the oven heats to 190 C.

   ⏱ 15 min
3. 03

   Line the pastry with baking paper and fill with pie weights or dried beans. Blind-bake at 190 C until the sides are set, then remove the paper and weights and bake again at 190 C until the base looks dry and lightly golden. Lower the oven to 180 C.

   ⏱ 25 min
4. 04

   Cut the smoked bacon into small lardons. Cook in a dry skillet over medium heat until the fat renders and the pieces are lightly browned but not brittle, then drain on paper towels.

   ⏱ 8 min
5. 05

   Whisk the 4 eggs, 300 ml heavy cream, 100 ml milk, black pepper, nutmeg, and the remaining 0.5 teaspoon salt until smooth. Avoid whipping in too much foam.

   
6. 06

   Scatter the drained bacon evenly over the warm pastry shell. Place the tart tin on a baking tray, then pour in the custard carefully so the bacon stays distributed.

   
7. 07

   Bake at 180 C until the edges are set, the top is lightly golden, and the center still has a gentle wobble when the tray is nudged. If the pastry edge browns too fast, cover it loosely with foil.

   ⏱ 32 min
8. 08

   Let the quiche rest in the tin so the custard finishes setting cleanly. Serve warm or at room temperature, ideally with a simple green salad.

   ⏱ 15 min