Quiche Lorraine Traditionnelle

1.Prepare the Pâte Brisée (Shortcrust Pastry): In a large bowl, combine the flour and salt. Cut in the cold butter using your fingertips or a pastry blender until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

2.Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overwork. Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

3.Preheat the oven to 190°C (375°F). On a lightly floured surface, roll out the chilled dough to about 3mm thickness. Carefully transfer the dough to a 24cm tart pan (preferably with a removable bottom). Trim the edges and prick the bottom all over with a fork.

4.Blind Bake (Optional but Recommended): Line the pastry shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the weights and paper and bake for another 5 minutes until the base looks dry.

5.Prepare the Lardons: While the crust is baking, sauté the smoked lardons in a dry skillet over medium heat until golden brown and crisp. Remove the lardons with a slotted spoon and drain excess fat on paper towels. Distribute the cooked lardons evenly over the bottom of the partially baked crust.

6.Prepare the Custard: In a bowl, whisk together the eggs, heavy cream, and whole milk until just combined. Do not incorporate too much air. Season lightly with black pepper, nutmeg, and a tiny pinch of salt.

7.Pour the liquid custard mixture gently over the lardons in the tart shell.

8.Bake the Quiche: Carefully place the quiche in the preheated oven. Bake for 35 to 45 minutes, or until the edges are set and the center has only a slight wobble when gently shaken. The top should be lightly golden brown.

9.Allow the Quiche Lorraine to cool on a wire rack for at least 15 minutes before slicing and serving. This allows the custard to fully set.