---
title: Quiche Lorraine (Bacon and Custard Tart)
servings: 6
prep time: 30 minutes
cook time: 45 minutes
source: https://mycibora.com/recipes/quiche-lorraine
---

Gather @all-purpose flour{250%g}, @smoked bacon{200%g}, @heavy cream{300%ml} and @black pepper{}.

Rub the cold @butter{125%g} into the flour with a pinch of @salt{} until sandy, bind with 1 @egg{4} and a splash of cold water, and chill the dough 30 minutes. ~{30%minutes}

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. ~{20%minutes}

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

Whisk the remaining eggs with the cream, @milk{100%ml}, @nutmeg{}, pepper and a little salt.

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

Bake at 170°C for 25–30 minutes until just set with a faint wobble at the center. ~{1650%seconds}

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