Quiche Lorraine

Tags: #classic-french #savory-tart #brunch Serving: 8 servings Total time: 2 hours 30 minutes

A crisp, blind-baked pâte brisée shell filled with smoky bacon and a silky cream-and-egg custard from Lorraine, France.

Ingredients

• 250 g all-purpose flour
• 5 g fine sea salt
• 125 g unsalted butter, cold, 1 cm cubes
• 65 ml ice water
• 20 g all-purpose flour, for dusting
• 20 g egg white, for sealing
• 200 g slab bacon (lardons), 1 cm batons
• 220 g whole eggs (about 4 large)
• 250 ml heavy cream (35% fat)
• 250 ml whole milk
• 3 g fine sea salt
• 1 g white pepper, ground
• 0.5 g nutmeg, freshly grated

Steps

1. Combine flour and 5 g salt in a mixing bowl.
2. Add cold butter to the bowl.
3. Rub butter into flour with fingertips until pea-sized pieces form.
4. Add ice water to the bowl.
5. Mix with a fork until clumps form.
6. Press dough into a disc on a work surface.
7. Wrap the disc in plastic wrap.
8. Chill the dough in the refrigerator for 45 minutes.
9. Dust the work surface with 20 g flour.
10. Roll the dough to a 30 cm circle, 3 mm thick.
11. Lift the dough into a 23 cm tart pan (3 cm deep) with a removable bottom.
12. Press the dough into the base and sides of the pan.
13. Trim the overhang to 1 cm beyond the rim.
14. Fold the overhang inward to reinforce the rim.
15. Prick the base evenly with a fork.
16. Freeze the shell for 20 minutes.
17. Preheat the oven to 190°C.
18. Line the shell with parchment paper.
19. Fill the shell with pie weights to the rim.
20. Bake the shell for 18 minutes.
21. Remove the weights and parchment.
22. Brush the base with 20 g egg white.
23. Bake the shell for 6 minutes.
24. Cool the shell on a rack for 10 minutes.
25. Reduce the oven temperature to 170°C.
26. Cut the bacon into 1 cm batons if not pre-cut.
27. Heat a skillet over medium heat.
28. Add the bacon to the skillet.
29. Render the bacon until edges are golden, 6–8 minutes.
30. Drain the bacon on paper towels.