Quiche Lorraine (Quiche Lorraine) — Classic Bacon Custard Tart

• 180 gall-purpose flour
• 115 gunsalted butter (cold and cut into 1 cm cubes)
• 3 gfine sea salt
• 60 mlice water (use 45 ml first, then the remaining 15 ml only if the dough is dry)
• 150 gsmoked bacon lardons
• 3eggs
• 300 mlheavy cream
• 60 mlwhole milk
• 0.5 tspfreshly ground black pepper
• 0.25 tspfreshly grated nutmeg

Instructions

1. 1

   Make the pastry by combining the flour and 3 g salt in a mixing bowl. Rub in the cold butter with your fingertips until the mixture looks like coarse crumbs with a few pea-sized pieces of butter remaining.

2. 2

   Add 45 ml ice water and mix with a fork just until the dough begins to clump. If dry flour remains, add the remaining 15 ml ice water and press the dough together without kneading it smooth.

3. 3

   Shape the dough into a flat disc, wrap it, and refrigerate it for 30 minutes. This rest firms the butter and hydrates the flour, which helps the tart shell bake tender rather than tough.

4. 4

   Grease a 23 cm tart pan with 5 g butter and heat the oven to 190°C. Roll the chilled dough on a lightly floured surface into a 30 cm round, then fit it into the pan and press it into the fluted sides.

5. 5

   Trim the dough so it sits level with the rim, then prick the base all over with a fork. Line the shell with parchment paper, fill it with pie weights, and chill it for 10 minutes before baking.

6. 6

   Blind-bake the tart shell for 15 minutes, then lift out the parchment and weights. Return the shell to the oven for 7 minutes, until the base looks dry and just pale golden.

7. 7

   While the shell bakes, cook the smoked bacon lardons in a skillet over medium heat for 6 to 8 minutes. They should render some fat and become lightly browned, but they should not become brittle or deeply crisp.

8. 8

   Drain the cooked lardons on paper towels and scatter them evenly over the warm tart shell. Reduce the oven temperature to 175°C so the custard can set gently without curdling.

9. 9

   Whisk the eggs, heavy cream, whole milk, 1 g salt, black pepper, and nutmeg in a bowl until fully blended. Pour the custard slowly over the lardons, stopping just below the rim of the pastry.

10. 10

    Bake the quiche for 28 to 32 minutes, until the edges are set and the center has a slight wobble. Rest it for 15 minutes before slicing, because the custard will finish setting as it cools.