Classic Quiche Lorraine

1Prepare the dough: In a large bowl, whisk the flour and salt. Add the cold cubed butter and use a pastry cutter or your fingertips to work the butter into the flour until it resembles coarse crumbs with some pea-sized pieces remaining.

2Add ice water (6-8 tablespoons) one tablespoon at a time, tossing with a fork until the dough just begins to hold together. Divide the dough into two equal portions, wrap tightly in plastic, and refrigerate for at least 60 minutes to relax the gluten.

3Preheat your oven to 375°F (190°C). On a lightly floured surface, roll each dough portion into an 11-inch square. Gently transfer each to an 8x8 inch silicone baking tray, pressing the dough into the corners and trimming any excess overhang.

4Blind bake the crusts: Line each tray with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and paper and bake for another 5-7 minutes until the bottom is dry and pale gold. Remove from the oven and lower the temperature to 325°F (165°C).

5While the crusts cool slightly, place the bacon lardons in a cold skillet over medium heat. Fry for 8-10 minutes, stirring occasionally, until the fat has rendered and the bacon is crispy and golden brown. Drain thoroughly on paper towels.

6In a large mixing bowl, whisk the eggs (6 large), heavy cream, milk, nutmeg, salt, and pepper until completely combined. Whisk gently to avoid creating excess foam, which can cause the quiche to puff and then collapse.

7Assemble the quiches: Divide the crispy lardons and grated Gruyère evenly between the two par-baked crusts. Pour the egg and cream mixture over the fillings until it reaches about 1/4 inch below the top of the crust.

8Bake at 325°F (165°C) for 35-40 minutes. The quiches are done when the edges are set and slightly puffed, but the center still has a uniform, slight jiggle when the tray is moved.

9Remove from the oven and let the quiches rest in the silicone trays for at least 20 minutes before slicing. This resting period is crucial for the custard to set fully. Garnish with chopped chives before serving warm or at room temperature.