Quiche Lorraine
Crisp shortcrust filled with smoky bacon and a just-set cream and egg custard, baked until golden with a gentle wobble in the middle.
Method
- 1
Rub the butter into the flour and a pinch of salt with your fingertips until it looks like fine breadcrumbs.
- 2
Mix in 1 egg yolk and just enough cold water to bring it together. Flatten into a disc, wrap and chill.
- 3
Roll the pastry out to about 3 mm thick and line the tin, pressing it into the corners and leaving the excess hanging over the edge. Prick the base and chill again.
- 4
Heat the oven to 200°C with a baking tray on the middle shelf.
- 5
Line the pastry with baking paper, fill with baking beans and bake on the hot tray.
- 6
Lift out the paper and beans and bake until the base looks dry and pale golden.
- 7
Meanwhile, fry the lardons in a dry pan until lightly golden, then drain on kitchen paper.
- 8
Turn the oven down to 170°C.
- 9
Whisk the eggs, the remaining 2 yolks, cream, milk, nutmeg and plenty of pepper with a small pinch of salt.
- 10
Scatter the bacon over the pastry. Set the tin on the tray in the oven, then pour in the custard right to the top.
- 11
Bake until set at the edges with a slight wobble in the centre and golden in patches.
- 12
Cool in the tin for 15 minutes, then trim the overhanging pastry with a serrated knife and serve warm or at room temperature.
Notes
- The Lorraine original contains no cheese. If you like, scatter 75 g grated Gruyère over the bacon.
- Pouring the custard in with the tin already on the oven shelf saves carrying a brim-full tart across the kitchen.
- Leaving the pastry overhanging while it bakes stops it shrinking down the sides of the tin.
Equipment
23 cm loose-bottomed tart tin, 3.5 cm deep, Rolling pin, Baking paper, Baking beans, Baking tray, Frying pan, Mixing bowl, Whisk