Quiche Lorraine (Classic Bacon and Cream Tart)

Pastry

• 200 g Plain flour
• 1 tsp Fine sea salt
• 100 g Butter, cold

Filling

• 200 g Bacon, smoked
• 1 medium Yellow onion
• 10 g Butter
• 4 Egg
• 250 ml Double cream
• ½ tsp Ground nutmeg
• ½ tsp Black pepper

1. Heat the oven to 190°C (375°F). Put the plain flour and fine sea salt in a bowl, then rub in the cold butter until it looks like fine crumbs. Add 2 to 3 tbsp cold water a little at a time, mixing just until the dough comes together.
2. Roll the pastry out on a lightly floured surface and line a 23 cm tart tin, pressing it neatly into the corners. Prick the base all over with a fork and chill in the fridge for 15 minutes. Bake for 15 minutes until the base looks dry and just starting to colour.
3. Meanwhile, cut the bacon into small pieces. Cook it in a frying pan over medium heat for 5 to 7 minutes until lightly golden, then lift out to a plate. Add the onion and the butter to the pan and sauté for 6 to 8 minutes until soft and sweet, then cool for a few minutes.
4. Whisk the eggs with the double cream, ground nutmeg and black pepper. Stir in the bacon and onions. Cook a small spoonful of the mixture in a pan until thoroughly cooked and fully set. Taste only this cooked sample, and add a tiny pinch of fine sea salt to the filling only if needed, as bacon is salty.
5. Pour the filling into the warm pastry case and bake for 25 to 30 minutes until lightly golden and just set with a gentle wobble in the centre. Rest for 10 minutes before slicing so the custard settles. Serve warm or at room temperature.

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