QUICHE LORRAINE

By porklion

Ingredients

• 1 3/4 cups flour
• 8 tbsp. unsalted butter, cubed and chilled
• 1 tsp. kosher salt, plus more
• 3 eggs
• 3/4 cup grated Gruyère
• 1/2 cup heavy cream
• 1/2 cup milk
• 1/4 tsp. cayenne
• 1/4 tsp. freshly grated nutmeg
• Freshly ground black pepper, to taste
• 3 slices bacon, finely chopped
• Chopped chives, to garnish

Details

Servings 6
Adapted from saveur.com

Preparation

Step 1

1. Place flour, butter, and salt in a bowl; using your fingers, rub together until pea-size crumbles form. Add 1 egg and 1 tbsp. ice-cold water; stir until dough forms. Briefly knead until smooth; form into a disk. Wrap and chill for 1 hour. Whisk together remaining eggs, cheese, cream, milk, cayenne, nutmeg, and salt and pepper in a bowl. Cook bacon in an 8″ skillet over medium heat to render its fat, about 12 minutes; cool. Add to egg mixture; set filling aside.

2. Heat oven to 375°. Roll dough into a 13" circle; transfer to a 11" tart pan with a removable bottom, pressing into bottom and sides. Trim excess dough; chill for 30 minutes. Prick bottom with a fork; cover with parchment paper, fill with dried beans, and bake until set, about 20 minutes. Remove paper and beans; bake until light brown, about 15 minutes. Reduce oven temperature to 325°; pour filling into crust. Bake until just set, about 20 minutes; garnish with chives.