Quiche Lorraine: The Quintessential French Savory Tart

• Milk100ml whole milk
• NutmegPinch of freshly grated nutmeg
• Bacon200g smoked bacon lardons
• Onion1 small onion, finely diced
• Egg3 large eggs
• Black pepperFreshly ground black pepper, to taste
• Heavy cream200ml heavy cream (30-35% fat)
• Shortcrust pastry1 sheet (300g) ready-made shortcrust pastry
• SaltSalt, to taste

How to Make It

• 1

  Preheat your oven to 180°C (350°F) and position an oven rack in the middle. Gently unroll one sheet of ready-made shortcrust pastry into a 24cm (9.5-inch) tart pan, pressing it firmly into the bottom and sides, then trim any excess pastry. Prick the bottom of the pastry shell all over with a fork.

• 2

  Blind bake the pastry shell: line it with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the weights and paper, then bake for another 5-7 minutes until the pastry is lightly golden and set. This step is crucial to prevent a soggy bottom!

• 3

  While the pastry bakes, heat a medium skillet over medium heat. Add 200g of smoked bacon lardons and cook, stirring occasionally, until crispy and golden brown, about 8-10 minutes. Drain off most of the rendered fat, then add 1 finely diced small onion and cook for another 3-5 minutes until softened and translucent.

• 4

  In a large bowl, whisk together 3 large eggs, 200ml of heavy cream, and 100ml of whole milk until well combined. Season generously with a pinch of freshly grated nutmeg, freshly ground black pepper, and salt. Remember, the bacon will add some saltiness, so taste the mixture before adding too much.

• 5

  Evenly scatter the cooked bacon lardons and softened onion mixture over the bottom of your pre-baked pastry shell. Pour the creamy egg mixture gently over the top, making sure it's distributed evenly across the tart.

• 6

  Carefully transfer the tart pan to the preheated oven. Bake for 30-40 minutes, or until the filling is set and golden brown. To check for doneness, gently shake the pan; the center should be firm with just a slight jiggle.

• 7

  Once baked, carefully remove the quiche from the oven. Let it rest on a wire rack for at least 10-15 minutes before slicing. This resting period allows the custard to fully set, preventing it from collapsing when cut.

• 8

  Serve your magnificent Quiche Lorraine warm or at room temperature, perhaps with a simple green salad dressed with a light vinaigrette. It's truly a taste of French comfort and tradition!