Quiche Lorraine

Ingredients

For the Pastry Crust:

• 250 g (2 cups) all-purpose flour
• 125 g (½ cup) unsalted butter, cold and cubed
• 1/2 tsp salt
• 4–5 tbsp cold water

Or use a store-bought pie crust for convenience.

For the Filling:

• 200 g (7 oz) bacon lardons or thick-cut bacon, diced
• 3 large eggs
• 250 ml (1 cup) heavy cream (or crème fraîche)
• 250 ml (1 cup) whole milk
• 150 g (1 ½ cups) grated Gruyère cheese
• Salt and freshly ground black pepper
• A pinch of nutmeg (optional)

Instructions

1. Make the Pastry Dough

1. In a bowl, combine flour and salt.
2. Rub in the cold butter with fingertips until mixture resembles coarse crumbs.
3. Add cold water, one tablespoon at a time, mixing until dough just comes together.
4. Form into a disk, wrap in plastic, and chill for at least 30 minutes.

2. Prepare the Filling

• In a skillet over medium heat, cook the bacon lardons until crispy. Drain on paper towels and set aside.

3. Preheat Oven and Blind Bake Crust

• Preheat oven to 180°C (350°F).
• Roll out the pastry on a lightly floured surface and fit it into a 23 cm (9-inch) tart pan.
• Prick the base with a fork, line with parchment paper, and fill with pie weights or dried beans.
• Bake blind for 15 minutes.
• Remove parchment and weights; bake for another 5 minutes until lightly golden.

4. Assemble the Quiche

• Sprinkle the cooked bacon and grated Gruyère evenly over the crust.
• In a bowl, whisk together eggs, cream, milk, salt, pepper, and nutmeg.
• Pour the custard mixture over the bacon and cheese.

5. Bake

• Bake in the oven for 30–35 minutes until the filling is set and lightly golden on top.
• A knife inserted in the center should come out clean.

6. Cool and Serve

• Let the quiche cool for 10 minutes before slicing.
• Serve warm or at room temperature with a green salad.