Recipe for French Quiche Lorraine

A traditional French tart filled with a savory custard, smoked bacon, and melted cheese.

Ingredients

Crust

• 250 grams all-purpose flour
• 125 grams cold butter
• 1 egg
• 5 grams salt

Filling

• 200 grams smoked bacon, diced
• 3 large eggs
• 250 milliliters heavy cream
• 150 grams gruyere cheese
• 2 grams nutmeg

Preparation

Crust

1. Mix the flour, butter, egg, and salt to form a firm dough
2. Press the dough into a tart tin and blind bake for fifteen minutes
3. Remove from the oven and let the crust cool slightly before filling

Filling

1. Fry the bacon until crispy then scatter over the bottom of the crust
2. Whisk the eggs, cream, nutmeg, and cheese then pour over the bacon
3. Bake at 180 Celsius for thirty minutes until the custard is set

Tips

• Blind bake the crust with weights to prevent the dough from rising
• Use heavy cream instead of milk for a much richer and smoother custard
• Let the quiche rest for ten minutes before slicing to ensure clean edges