Quiche Lorraine (Bacon and Egg Tart)

The classic French tart of smoked bacon in a creamy egg custard, baked in a crisp, buttery shortcrust case.

TIME BREAKDOWN
Prep: 30 min
Cook: 50 min
Total: 1 hour 20 minutes
Vegetarian
❌
Nuts
❌
Serves
6 people
Difficulty
Easy

Ingredients

  • For the pastry: 200g plain flour, plus extra for dusting
  • For the pastry: 100g cold unsalted butter, cubed
  • For the pastry: 1 egg yolk
  • For the pastry: 2 to 3 tbsp ice-cold water
  • For the pastry: pinch of salt
  • 200g smoked bacon lardons
  • 3 large eggs
  • 1 extra egg yolk
  • 250ml double cream
  • 150ml whole milk
  • 100g Gruyère, grated
  • Pinch of freshly grated nutmeg
  • Salt and black pepper to taste

Method

  1. Rub the flour, butter and salt together with your fingertips until the mixture resembles breadcrumbs. Mix in the egg yolk and enough water to bring the dough together, then wrap and chill for 30 minutes.

  2. Heat the oven to 200°C (180°C fan). Roll the pastry out on a floured surface and use it to line a 23cm loose-bottomed tart tin, 4cm deep. Prick the base with a fork and chill for 10 minutes.

  3. Line the pastry with baking paper and baking beans and bake blind for 15 minutes. Remove the paper and beans and bake for 5 minutes more until pale golden. Reduce the oven to 180°C (160°C fan).

  4. Fry the lardons in a dry frying pan for 5 minutes until golden, then drain on kitchen paper.

  5. Whisk the eggs, egg yolk, cream, milk, nutmeg and a little salt and pepper together. Scatter the lardons and cheese over the pastry case, then pour in the custard.

  6. Bake for 30 to 35 minutes until golden and just set with a slight wobble in the centre. Rest for 10 minutes before slicing and serve warm or at room temperature.