French
French
Free recipe
Quiche Lorraine
A flaky butter crust filled with smoky bacon, gruyere, and a silky custard of cream and eggs. The mother of all savory French tarts.
in the kitchen -- behind-the-scenes shots from our test cook
Method
- Cut butter into flour and salt, add ice water until a dough forms, and chill 1 hour before rolling.
- Line a 9 inch tart pan, blind bake at 375 degrees F for 18 minutes, then cool slightly.
- Render the bacon until crisp, drain, and scatter with grated gruyere over the parbaked crust.
- Whisk eggs, cream, and nutmeg, pour into the shell, and bake 35 minutes until set with a slight jiggle.
Cooks notes. Recipes are tested in a US home kitchen. Substitute lemon for lime if you must, but the result will read brighter. Salt to taste -- our quantities skew toward kosher.
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