Quiche Lorraine

Instructions

1. Step 1

   Rub the cold butter into the flour with ⅜ tsp (2 gr) salt until the mixture resembles coarse crumbs. Add the water and mix just until a dough forms.

   Ingredients used: 200.0 gr All-Purpose Flour, 2.0 gr Fine Salt, 100.0 gr Unsalted Butter, 45.0 ml Water

   Cookware: mixing bowl

2. Step 2

   Shape the dough into a disc, cover it, and refrigerate until firm.

   Timer: 30 min (fixed)

3. Step 3

   Roll the dough into a circle about 3 mm thick and line the tart pan. Trim the edge, prick the base with a fork, and refrigerate the shell.

   Timer: 15 min (fixed)

   Cookware: rolling pin, tart pan

4. Step 4

   Preheat the oven to 190°C. Line the chilled shell with parchment paper, fill it with pie weights, and bake.

   Timer: 15 min (fixed)

   Cookware: oven, parchment paper, pie weights, tart pan

5. Step 5

   Carefully remove the parchment and pie weights. Return the shell to the oven until the base looks dry and lightly golden, then reduce the oven to 180°C.

   Timer: 8 min (fixed)

   Cookware: oven, parchment paper, pie weights, tart pan

6. Step 6

   Cut the bacon into short lardons. Cook it in a dry skillet over medium heat until browned, then transfer it with a slotted spoon and discard the rendered fat.

   Timer: 8 min (fixed)

   Ingredients used: 180.0 gr Bacon

   Cookware: Chef Knife, cutting board, skillet, slotted spoon

7. Step 7

   Whisk the eggs, cream, milk, remaining ⅜ tsp (2 gr) salt, nutmeg, and black pepper until evenly combined.

   Ingredients used: 4.0 piece Egg, 2.0 gr Fine Salt, 1.0 gr Ground Black Pepper, 0.5 gr Ground Nutmeg, 300.0 ml Heavy Cream, 100.0 ml Whole Milk

   Cookware: mixing bowl, whisk

8. Step 8

   Scatter the cooked bacon evenly over the warm pastry shell, then pour in the custard.

   Cookware: tart pan

9. Step 9

   Bake at 180°C until the edges are set, the center has only a slight wobble, and the filling reaches 74°C internally.

   Timer: 35 min (fixed)

   Cookware: oven, tart pan

10. Step 10

    Transfer the quiche to a wire rack and let it rest before slicing and serving.

    Timer: 15 min (fixed)

    Cookware: tart pan, wire rack