Quiche Lorraine Traditionnelle (Bacon and Custard Tart)

Pastry

• 200 g Plain flour
• 1 tsp Fine sea salt
• 100 g Unsalted butter, cold
• 1 Egg
• 30 ml Water, cold

Filling

• 200 g Bacon
• 1 tbsp Dijon mustard
• 120 g Gruyère cheese
• 3 Egg
• 200 ml Double cream
• 150 ml Whole milk
• ¼ tsp Ground nutmeg
• ½ tsp Black pepper

1. Put the flour and salt in a bowl. Rub in the cold butter with your fingertips until it looks like fine breadcrumbs. Beat 1 egg with the cold water, add to the bowl, and bring together into a smooth dough without overworking it.
2. Flatten the dough into a disc, cover, and chill until firm. This makes it easier to roll and helps prevent shrinkage in the oven.
3. Heat the oven to 190°C (375°F). Roll the pastry on a lightly floured surface and line a 23 cm tart tin, pressing it neatly into the corners. Chill the lined tin for 10 minutes while the oven heats.
4. Prick the base all over with a fork, then bake the pastry case for 15 minutes until it looks dry and is just starting to colour. If the base puffs, gently press it down with the back of a spoon. Reduce the oven to 170°C (340°F).
5. Meanwhile, cut the bacon into lardons and fry in a dry pan over medium heat until crisp and the fat has rendered. Lift out with a spoon and leave to cool slightly. Tip off excess fat if needed.
6. Spread the mustard in a thin layer over the warm pastry base. Scatter over the bacon and most of the Gruyère, reserving a small handful for the top.
7. Whisk the remaining eggs with the cream, milk, nutmeg, black pepper, and a small pinch of salt. Pour the custard into the tart case, then sprinkle over the reserved Gruyère. Bake for 25 to 30 minutes until lightly golden and just set with a gentle wobble in the centre.
8. Rest the quiche for 10 minutes before slicing so the custard settles. Serve warm or at room temperature.

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