Quiche Lorraine

Ingredients

• 320g pâte brisée, shop-bought or homemade, chilled
• 180g smoked bacon lardons, or thick-cut bacon, cubed
• 200g yellow onions, thinly sliced
• 1 tbsp unsalted butter
• 200g Gruyère AOP, grated
• 4 eggs, room temperature
• 200ml double cream, 35% fat
• 100ml whole milk, 3.5% fat
• Coarse sea salt
• Tellicherry black pepper
• Fresh nutmeg, grated

Method

1. 1
   Roll pâte brisée to 3mm thickness on a floured surface; line a 25cm tart tin, prick base with a fork, and chill 15 minutes.
2. 2
   Blind bake at 200°C for 12 minutes with baking paper and weights; remove weights and paper, then bake 5 minutes until pale golden.
3. 3
   Render bacon lardons in a skillet over medium heat until crisp, drain on paper towels, and set aside; soften onions in bacon fat with butter for 8 minutes until sweet and translucent.
4. 4
   Scatter bacon and onions over tart base, then sprinkle Gruyère AOP evenly over top.
5. 5
   Whisk eggs with cream and milk until smooth; season with salt, Tellicherry pepper, and fresh nutmeg, then pour carefully into tart shell to 1cm from rim.
6. 6
   Bake at 190°C for 25–30 minutes until custard is just set at edges but trembles slightly in centre.
7. 7
   Cool 10 minutes in the tin; serve warm or at room temperature, sliced into wedges.