Bacon and Cheese Custard Tart — Quiche Lorraine
The iconic brunch classic of Alsace-Lorraine, a buttery shortcrust filled with smoked lardons, Gruyère and a silky cream-egg custard.
French
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Make pastry: rub 75g cold diced butter into 125g flour and 0.25 tsp salt until breadcrumb texture. Whisk 0.5 egg yolk with 1–2 tbsp ice water, stir into flour until just clumping. Gather into a disc, wrap, chill 30 minutes. Render 125g lardon strips in a dry pan over medium heat 5–6 minutes until crisp; drain on paper. Whisk 2 eggs, 1 yolk, 150ml cream, 75ml milk, 0.125 tsp nutmeg, 0.25 tsp salt, 0.25 tsp pepper until smooth. Make salad dressing: whisk 0.5 sliced shallot, 1 tbsp walnut oil, 1.5 tsp sherry vinegar, 0.25 tsp Dijon, 0.125 tsp salt flakes.
Bake 1
Roll pastry to 20cm round, line a 16cm loose-bottomed tart tin with overhang. Prick base, chill 15 minutes. Line with parchment and baking beans, blind bake at 190°C for 15 minutes until base is dry. Remove beans and parchment, bake 6 minutes more until pale gold. Trim overhang.
Build
Scatter lardons and half the 90g Gruyère over the pastry base. Pour in egg mixture leaving 3mm clear at the rim. Scatter remaining Gruyère and 0.5 tsp thyme over the top.
Bake 2
Bake at 170°C for 25–28 minutes until the centre is just set with a gentle wobble and the top is deep golden. Rest 10 minutes before slicing—custard will firm as it cools. While quiche rests, toss 0.5 head frisée, 50g lamb's lettuce, 40g toasted walnuts with the prepared dressing.
Plate
Scatter 1.5 tsp flat-leaf parsley over the quiche. Serve thick wedges with the frisée-walnut salad alongside.
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