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