Quiche Lorraine

Ingredients

• 1¼ cups all-purpose flour
• ½ cup cold unsalted butter, cubed
• ¼ tsp fine salt
• 3 tbsp ice water
• 8 oz thick-cut bacon, cut into lardons
• 4 large eggs
• 1 cup whole milk
• 1 cup heavy cream
• ½ tsp kosher salt
• ¼ tsp black pepper
• ⅛ tsp ground nutmeg
• 1 cup shredded Gruyère cheese

Method

1. Rub the butter into the flour and salt with your fingertips until it looks like coarse crumbs, then stir in the ice water just until the dough holds together. Flatten into a disk, wrap and chill 30 minutes.
2. Heat the oven to 400°F. Roll the dough into a 12-inch round and fit it into a 9-inch deep pie dish. Line with parchment, fill with pie weights and bake 15 minutes, then remove the weights and bake 5 minutes more.
3. Lower the oven to 350°F. Cook the bacon in a skillet until crisp and drain it on paper towels.
4. Whisk the eggs, milk, cream, salt, pepper and nutmeg until smooth.
5. Scatter the bacon and cheese in the warm crust and pour in the custard.
6. Bake until the edges are set, the center barely jiggles and it reaches 160°F, 35 to 40 minutes.
7. Let it rest 15 minutes before slicing. Serve warm or at room temperature.

Notes