Quiche Lorraine
A buttery shortcrust case filled with smoked bacon lardons, Gruyère and a just-set cream and egg custard scented with nutmeg, from the Lorraine region of France.
- 200 g plain flour
- 100 g cold unsalted butter
- 5 pc large eggs
- 2 tbsp cold water
- 200 g smoked bacon lardons
- 80 g Gruyère
- 200 ml double cream
- 150 ml whole milk
- ¼ tsp ground nutmeg
- salt
- black pepper
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Add to a shopping listHow the shopping list works →For the pastry
- Step 1
Put the flour and a good pinch of salt in a bowl. Rub in the cold butter with your fingertips until the mixture looks like fine breadcrumbs. Separate one of the eggs, keeping the white for later. Stir the yolk and 2 tablespoons of cold water into the flour, adding a little more water only if needed, until the dough just comes together. Press into a flat disc, wrap and chill for 30 minutes.
- Step 2
Heat the oven to 200°C (180°C fan) with a baking tray inside. Roll the pastry on a floured surface to about 3mm thick and use it to line a 23cm loose-bottomed fluted tart tin that is at least 3.5cm deep, pressing it into the corners and leaving the excess hanging over the rim. Prick the base with a fork and chill for 15 minutes.
- Step 3
Line the pastry with baking paper and fill with baking beans or rice. Set the tin on the hot tray and bake for 15 minutes, until the sides are set. Lift out the paper and beans and bake for another 8 to 10 minutes, until the base looks dry and pale golden. Brush the inside with the reserved egg white and return to the oven for 1 minute to seal any cracks. Turn the oven down to 180°C (160°C fan).
For the filling
- Step 1
Fry the lardons in a dry frying pan over a medium heat for 6 to 8 minutes, until the fat has run and the edges are crisp. Drain on kitchen paper. Grate the Gruyère.
- Step 2
Whisk the remaining 4 eggs in a jug with the cream, milk, nutmeg and plenty of black pepper. Add only a small pinch of salt, as the bacon and cheese are both salty.
To bake
- Step 1
Scatter the lardons and Gruyère over the pastry base. Pull the oven shelf out slightly with the tin on it, then pour in the custard until it comes just below the rim. This avoids carrying a full tin across the kitchen.
- Step 2
Bake for 30 to 35 minutes, until the top is lightly golden and puffed and the centre still has a slight wobble, like a set jelly. It will finish setting as it cools, and baking it until completely firm is what makes quiche rubbery.
- Step 3
Leave the quiche in its tin for 15 minutes, then trim the overhanging pastry with a serrated knife and release it from the tin. Serve warm or at room temperature, with a green salad.
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