Quiche Lorraine

A buttery pastry shell filled with smoky bacon and a delicate custard of eggs and cream.

Ingredients

• 1 1/4 cups flour
• 8 tablespoons cold unsalted butter, cubed
• 1/4 teaspoon salt
• 3 to 4 tablespoons ice water
• 6 ounces slab bacon, diced
• 3 large eggs
• 1 1/2 cups heavy cream
• 1/4 teaspoon salt
• Pinch of grated nutmeg

Pinch of white pepper

• 3/4 cup grated Gruyere cheese

Directions

1. Rub the butter into the flour and salt until crumbly, add just enough ice water to bind, then chill the dough 30 minutes.
2. Roll out and line a 9-inch tart pan; prick the base, line with parchment and weights, and blind-bake at 400°F for 12 minutes.
3. Fry the diced bacon until crisp, drain, and scatter over the partly baked shell along with the Gruyere.
4. Beat the eggs with the cream, salt, nutmeg, and pepper, and pour into the shell.
5. Bake at 375°F for about 30 minutes, until the custard is just set and lightly puffed in the center.
6. Let rest 10 minutes before cutting; serve warm.

Notes

Our own rendering of the classic French quiche from Dione Lucas’s repertoire of egg cookery.