Quiche Lorraine

Method

1. 1

   Rub the cold butter into the flour with a pinch of salt until sandy, bind with 1 egg and a splash of cold water, and chill the dough 30 minutes.

   💡 Cold hands, cold butter, minimal kneading — warmth is the enemy of flaky pastry.

2. 2

   Roll out and line a tart tin, prick the base, and blind-bake at 190°C with baking beans for 15 minutes, then 5 more uncovered.

3. 3

   Fry the bacon batons until lightly golden and drain them on paper towels.

4. 4

   Whisk the remaining eggs with the cream, milk, nutmeg, pepper and a little salt.

   💡 Go easy on added salt — the bacon carries plenty.

5. 5

   Scatter the bacon over the pastry base and pour in the custard.

6. 6

   Bake at 170°C for 25–30 minutes until just set with a faint wobble at the center.

7. 7

   Cool 15 minutes before slicing — quiche is at its best warm rather than hot.