French
Quiche Lorraine
Lorraine tart with flaky butter crust, crisp bacon lardons, and a barely set cream custard scented with nutmeg.
8 servings · 45 minutes prep · 65 minutes cook
Ingredients
Crust
- 1 1/4 cups all-purpose flour
- 1/2 tsp kosher salt
- 8 tbsp cold unsalted butter, cubed
- 3-4 tbsp ice water
Custard
- 8 oz slab bacon, cut into bacon lardons
- 3 large eggs
- 1 1/2 cups heavy cream
- 1/4 cup whole milk
- 1/2 tsp kosher salt
- 1/4 tsp white pepper
- 1/8 tsp freshly grated nutmeg
Directions
Make and Blind-Bake the Crust
- Cut the unsalted butter into the all-purpose flour and kosher salt until the pieces are pea-size. Add the ice water just until the dough holds together, then flatten, wrap, and chill for 1 hour.
- Roll the dough into a 9-inch tart pan, press it cleanly into the sides, and trim the edge. Chill for 30 minutes so the crust holds its shape.
- Blind bake the crust at 375F with weights for 20 minutes. Remove the weights and bake until the base looks dry and lightly blond, about 8 minutes more.
Prepare the Bacon and Custard
- Cook the slab bacon in a skillet until the lardons are browned and crisp, 6-8 minutes. Drain well so rendered fat does not make the custard greasy.
- Whisk the eggs, heavy cream, whole milk, kosher salt, white pepper, and nutmeg until smooth but not foamy.
Fill, Bake, and Rest
- Scatter the bacon in the warm crust, pour in the custard, and bake at 325F until the edges are set, the center still has a slight wobble, and the center reaches {{temperature:165-170°F}}, 30-35 minutes.
- Rest for 15 minutes before slicing so the custard finishes setting and releases cleanly from the crust.
