Quiche Lorraine

Ingredients

• all-purpose flour1.5 cups
• unsalted butter10 tbsp, cold, cubed
• fine sea salt1/2 tsp
• ice water3-4 tbsp
• thick-cut bacon6 oz, in lardons
• shallot1, finely diced
• gruyère cheese1 cup, grated
• large eggs4
• heavy cream1 cup
• whole milk1/2 cup
• freshly grated nutmeg1/4 tsp

Steps

1. 1

   Make the dough.

   Pulse the flour, salt, and butter in a food processor until the butter is in pea-size pieces. Drizzle in ice water and pulse until just clumping. Press into a disc, wrap, and chill 30 minutes.

2. 2

   Roll and freeze the dough.

   Roll the dough to a 12-inch round. Fit into a 9-inch tart pan, trim, and freeze 15 minutes.

3. 3

   Blind-bake the crust.

   Heat oven to 375°F (190°C). Line the shell with parchment and pie weights and blind-bake 18 minutes. Remove the weights and bake 8 more, until pale gold and dry.

4. 4

   Render bacon and cook shallot.

   Render the lardons in a skillet until crisp, 8 minutes. Add the shallot and cook 2 minutes. Drain.

5. 5

   Whisk the custard ingredients.

   Whisk the eggs, cream, milk, nutmeg, 1/2 tsp salt, and pepper.

6. 6

   Assemble the quiche.

   Scatter bacon and shallot in the warm shell, then half the gruyère. Pour in the custard and top with remaining cheese.

7. 7

   Bake the quiche.

   Bake at 350°F (175°C) until the center is just set with a slight jiggle, 30 to 35 minutes. Cool 15 minutes before slicing.