Quiche Lorraine (French Bacon and Egg Tart)

Pastry

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

Filling

• 150 g Smoked pork belly
• 3 Egg
• 250 ml Double cream
• ½ tsp Ground nutmeg
• ¼ tsp Black pepper

1. Tip the plain flour into a bowl and stir in the fine sea salt. Rub in the unsalted butter 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.
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 out on a lightly floured surface and line a 20 cm cake pan, pressing it neatly into the corners. Chill the lined case for 10 minutes while the oven heats.
4. Prick the base all over with a fork, then bake the pastry case until it looks dry and just starting to colour. If the base puffs, press it down gently with the back of a spoon.
5. Meanwhile, cut the smoked pork belly into small lardons. Fry in a dry pan over medium heat until the fat renders and the pieces are lightly golden. Lift out onto a plate, leaving any excess fat behind.
6. Whisk the remaining eggs with the double cream, ground nutmeg and black pepper until evenly combined. 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 the pork is salty.
7. Scatter the lardons over the warm pastry base. Pour in the custard and return to the oven. Bake until the quiche is lightly golden and just set with a slight 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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