The Ultimate Quiche Lorraine

Method9 steps

1. 1

   Step 1: Sift the 200 g flour and 2 g salt together. Rub in the 100 g cold butter until the mixture resembles breadcrumbs. Add water a little at a time until the dough comes together. Do not add sugar.

   Uses 200 g plain flour · 100 g cold butter · 2 g salt · water

2. 2

   Step 2: Wrap the dough and refrigerate for at least 30 minutes.

   Chill shortcrust dough for at least30minutes · 30 minUses Prepared unsweetened shortcrust dough

3. 3

   Step 3: Preheat oven to 350°F/180°C.

4. 4

   Step 4: Roll out the chilled dough and line a parchment-lined tart tin, easing it across the base and up the sides. Lightly prick the base with a fork. Lay another sheet of baking parchment over the pastry and fill with ceramic pie weights or dry beans used only as weights.

   Uses Chilled shortcrust dough

5. 5

   Step 5: Blind bake at 180°C (350°F) for 10 minutes.

   Blind bake crust · 10 minUses Pastry-lined tin with parchment and pie weights

6. 6

   Step 6: Meanwhile beat the five eggs, then whisk in the 25 cl cream and 20 cl milk. Add the optional pinch of nutmeg (1 pinch).

   Uses 5 eggs · 25 cl cream · 20 cl milk, preferably whole milk · 1 pinch ground nutmeg, optional

7. 7

   Step 7: Remove the pie weights and their parchment and let the pastry cool slightly. Spread the cubed smoked bacon (250 g) in the shell and pour over the prepared custard.

   Uses Blind-baked pastry shell · Beaten egg, cream and milk custard · 250 g smoked bacon, cubed

8. 8

   Step 8: Bake the filled blind-baked shell for about 30 minutes at 180°C (350°F), until the crust is cooked and the filling is set, reaching 71°C (160°F) in its centre. If omitting the 10-minute blind bake, allow about 40 minutes for the filled bake instead.

   Bake quiche · 30 minUses Filled blind-baked quiche Lorraine

9. 9

   Step 9: Let the baked quiche cool slightly before slicing into six portions.

   Uses Baked quiche Lorraine