Quiche Lorraine with Bacon

Ingredients

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• 250 g (2 cup) all-purpose flour German type 405
• 125 g (1/2 cup) cold butter cubed
• 1 egg
• 0.5 tsp salt
• 1 tbsp cold water if needed
• 200 g (7.1 oz) diced bacon smoked
• 3 eggs
• 200 g (7.1 oz) heavy cream
• 100 ml (3.4 fl oz) milk
• 100 g (1 cup) shredded Gruyère or Swiss cheese
• 0.5 tsp salt
• pepper and nutmeg to taste

Method

1. Quickly knead the flour, salt, butter and egg into a smooth dough, adding 1 to 2 tablespoons of cold water if needed. Flatten it, wrap it in plastic wrap and chill for 30 minutes.
2. Preheat the oven to 400 °F (200 °C), conventional (top and bottom heat), or 350 °F (180 °C) with convection. Roll the dough out on a floured surface to a little more than the size of the pan (11 in / 28 cm), line the pan with it, press the edge in place and prick the bottom several times with a fork.
3. Cover the dough with parchment paper and fill it with dried beans or baking beads. Blind-bake for 15 minutes, then remove the paper and the weights.
4. Meanwhile, fry the diced bacon in a pan without added fat for 5 minutes and drain it on paper towels. Whisk the eggs, cream, milk, salt, pepper and nutmeg together.
5. Lower the oven to 350 °F (180 °C) conventional (top and bottom heat), or 325 °F (160 °C) with convection. Scatter the bacon over the crust, pour the custard over it and sprinkle with the cheese.
6. Bake for 30 to 35 minutes, until the filling is set and golden brown. Let the quiche rest for 10 minutes before slicing.

Tip: It is fine if the crust takes on a little color during blind-baking, since it keeps baking under the filling.

Tip: The quiche firms up as it cools. Warm, it is harder to slice; cold, it tastes just as good.