Quiche Lorraine

Ingredients

• 19-inch pastry crust — blind baked if you prefer a crisper base
• 200 gsmoked bacon or lardons — cut into small pieces
• 4eggs
• 300 mlcrème fraîche or heavy cream
• 120 mlwhole milk
• 1 pinchfreshly grated nutmeg
• 80 gGruyère — grated, optional
• to tastefine salt and black pepper

Method

1. Preheat your oven to 200°C (390°F). Roll out the 9-inch pastry crust and gently press it into a tart tin, ensuring it fits snugly along the edges and corners. Trim any excess dough hanging over the sides. Place the lined tin in the refrigerator to chill for about 15 minutes, which helps prevent the crust from shrinking during baking.
2. After chilling, line the pastry with parchment paper and fill with baking beans or rice to weigh it down. Blind bake the crust for about 15 minutes until the edges start to turn golden. Remove the parchment and weights, then return the crust to the oven for another 5 minutes until the base is dry and lightly golden. This ensures a crisp crust that won't become soggy from the filling.
3. While the crust bakes, heat a skillet over medium heat and add 200 g of smoked bacon or lardons. Cook them until they release their fat and begin to brown, stirring occasionally. Once browned, transfer the bacon to a paper towel-lined plate to drain excess fat, ensuring the quiche filling remains rich but not greasy.
4. In a mixing bowl, whisk together 4 eggs, 300 ml of crème fraîche or heavy cream, and 120 ml of whole milk until smooth. Add a pinch of freshly grated nutmeg, and season with fine salt and black pepper to taste. This custard mixture should be well combined and slightly frothy.
5. Scatter the cooked bacon evenly over the bottom of the baked pastry shell. Grate 80 g of Gruyère cheese and sprinkle it over the bacon, ensuring an even distribution for a balanced flavor in every bite.
6. Carefully pour the egg and cream mixture over the bacon and cheese in the pastry shell. Fill it almost to the top, leaving a small gap to prevent overflow. Place the quiche in the oven and bake at 180°C (350°F) for about 25-30 minutes until the center is just set and the top is lightly bronzed. The quiche should have a slight wobble in the center when gently shaken.
7. Once baked, remove the quiche from the oven and let it rest on a wire rack for at least 10 minutes. This resting period allows the filling to firm up, making it easier to slice cleanly. Serve warm or at room temperature, allowing the flavors to fully develop.