Quiche Lorraine

Ingredients

• 1½ cups all-purpose flour
• 9 tbsp cold butter, cubed
• 1 egg yolk
• 2 tbsp ice water
• 7 oz smoked bacon lardons
• 3 eggs, plus 1 yolk
• 1 cup heavy cream
• ¾ cup whole milk
• ¼ tsp grated nutmeg
• Salt and black pepper

Method

1. Rub the cold butter into the flour with ½ tsp salt until it looks like coarse crumbs, bind with the yolk and ice water, and press into a disc. Chill 30 minutes.
2. Roll out and line a 9-inch tart pan, leaving the edges overhanging. Chill again 15 minutes, then blind-bake with weights at 400°F (205°C) for 18 minutes, remove the weights, and bake 8 minutes more until the base is dry and sandy.
3. Blanch the lardons 2 minutes in boiling water, drain, then fry until golden. Blanching first pulls out harsh salt and gives you cleaner smoke.
4. Whisk the eggs, extra yolk, cream, milk, nutmeg, pepper, and a small pinch of salt — smooth, not frothy. Air bubbles bake into a spongy custard.
5. Scatter the lardons in the warm shell, pour the custard in, and bake at 325°F (165°C) for 35–40 minutes, until set at the edge and the center wobbles like a soft-set jelly.
6. Trim the pastry edges flush and cool 20 minutes before slicing. Serve warm, never hot, with a sharply dressed green salad.