Quiche Lorraine
, 2 h 20 min, Serves 6-8
Classic French savory tart: a crisp pâte brisée shell filled with smoky bacon and a silky nutmeg custard.
| prepGrease a 9-inch / 23 cm tart or pie pan | ||||||
| prepPreheat oven to 375°F / 190°C | ||||||
| 250 g all-purpose flour | Mix flour & salt, rub in butter | Mix in egg & water | Chill 1 hr, roll, line pan | Blind bake 375°F / 190°C, 17-22 min | Scatter bacon in crust | Pour over bacon, bake 35-40 min |
| 1/2 tsp salt (for the dough) | ||||||
| 1/2 cup + 125 g cold butter, cubed | ||||||
| 1 egg (for the dough) | ||||||
| 2-3 tbsp cold water | ||||||
| 150 g smoked bacon, diced | Cook bacon until crisp, cool | |||||
| 4 eggs (for the filling) | Whisk eggs, salt, pepper, nutmeg | Whisk in milk & cream | ||||
| 1/2 tsp salt (for the filling) | ||||||
| 1/4 tsp black pepper | ||||||
| 1/4 tsp nutmeg | ||||||
| 125 ml whole milk | ||||||
| 250 ml heavy cream | ||||||
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