Quiche Lorraine

1. 1
   mix · ~5 min

   Cut the butter into the flour.

   1.In a large bowl, combine the flour and a pinch of salt.

   2.Add the cold, cubed butter. Rub with your fingertips or use a pastry cutter until the mixture resembles coarse meal with pea-sized bits of butter.

   3.Drizzle in the ice water, one tablespoon at a time, and gently bring the dough together with a fork.
2. 2
   rest · ~30 min

   Chill the dough.

   Form the dough into a flat disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.

   TIPResting the dough relaxes the gluten and keeps the butter cold, so the crust bakes up flaky, not tough.
3. 3
   prep · ~10 min

   Roll out the dough and line the pan.

   1.On a lightly floured surface, roll the chilled dough into a 12-inch circle about 1/8-inch thick.

   2.Gently transfer the dough to the tart pan. Press it into the corners without stretching.

   3.Trim the overhang to about half an inch beyond the rim, then fold the excess underneath to create a thicker edge. Crimp decoratively.

   4.Prick the bottom all over with a fork. Freeze the lined pan for 15 minutes.

   TIPFreezing the crust before baking prevents it from shrinking down the sides of the pan.
4. 4
   bake · ~30 min

   Blind bake the pastry shell.

   1.Preheat the oven to 375°F (190°C).

   2.Line the frozen crust with parchment paper and fill with pie weights or dried beans.

   3.Bake for 20 minutes, then carefully remove the parchment and weights.

   4.Return the crust to the oven and bake until the bottom looks dry and pale golden, about 8 to 10 minutes more.
5. 5
   saute · ~8 min

   Cook the bacon until crisp.

   In a skillet over medium heat, cook the diced bacon until browned and crisp, about 6 to 8 minutes. Transfer to a paper towel-lined plate to drain.

   TIPDon't discard the rendered fat — brush a teaspoon of it onto the baked crust for extra savory depth.
6. 6
   mix · ~2 min

   Whisk together the custard.

   In a large bowl, whisk the eggs, heavy cream, whole milk, salt, pepper, and nutmeg until completely smooth and no streaks of egg white remain.

7. 7
   assemble · ~2 min

   Assemble the quiche.

   1.Scatter the cooked bacon evenly over the bottom of the pre-baked crust.

   2.Sprinkle the shredded Gruyère over the bacon.

   3.Place the tart pan on a baking sheet, then slowly pour the custard mixture over the fillings.

   TIPPlacing the pan on a baking sheet catches any drips and makes transferring the quiche to the oven much easier.
8. 8
   bake · ~35 min

   Bake the quiche until just set.

   Bake at 375°F (190°C) for 30 to 35 minutes, until the custard is puffed at the edges and the center jiggles only slightly when you nudge the pan. The internal temperature should reach 165°F (74°C).

   TIPWatch carefully during the last 5 minutes — overbaking makes the custard weep and turn rubbery.
9. 9
   rest · ~15 min

   Cool before slicing.

   Transfer the quiche to a wire rack and let it cool for at least 15 minutes. This allows the custard to finish setting so you get clean slices.

10. 10
    serve

    Serve warm or at room temperature.

    Slice into 8 wedges and serve. Quiche Lorraine is excellent warm from the oven or at room temperature for a buffet spread.

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