Traditional Quiche Lorraine

Ingredients

• 1 1/2 cups (190g) all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, chilled and cubed
• 4-5 tablespoons ice water
• 6 oz (170g) lardons or diced bacon
• 1 cup (240ml) heavy cream
• 3 large eggs
• 1 cup (100g) shredded Gruyère cheese
• 1/4 teaspoon freshly grated nutmeg
• Salt and pepper to taste
• Optional garnish: Fresh parsley or chives

Instructions

1. 1

   In a bowl, combine flour and salt.

2. 2

   Cut in the chilled butter until the mixture resembles coarse crumbs.

3. 3

   Gradually add ice water, mixing just until the dough holds together.

4. 4

   Shape into a disc, wrap in plastic, and refrigerate for at least 30 minutes.

5. 5

   Preheat your oven to 375°F (190°C).

6. 6

   In a skillet over medium heat, cook the lardons until crispy. Drain excess fat.

7. 7

   In a large bowl, whisk together heavy cream, eggs, nutmeg, salt, and pepper.

8. 8

   Roll out the chilled dough and fit it into the tart pan.

9. 9

   Sprinkle the cooked lardons and Gruyère cheese evenly in the crust.

10. 10

    Pour the egg mixture over the filling

11. 11

    Bake in the preheated oven for 35-40 minutes, or until the quiche is set and golden.

12. 12

    Allow the quiche to cool for 10 minutes before slicing. Serve warm or at room temperature.