Quiche Lorraine

Make the Pastry Dough

Combine the flour and 1/2 teaspoon salt in a large mixing bowl and whisk briefly to combine.

Add the cold cubed butter to the flour mixture.

Using your fingertips, quickly rub the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces remaining.

Drizzle 3 tablespoons of ice water over the flour-butter mixture, one tablespoon at a time.

Stir gently with a fork after each tablespoon, stopping as soon as the dough just holds together when pressed.

Turn the dough out onto a lightly floured surface.

Shape into a flat disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.

Blind Bake the Crust

Preheat the oven to 375°F (190°C).

On a lightly floured surface, roll the chilled dough out into a 12-inch circle about 1/8-inch thick.

Carefully drape the dough over the rolling pin and transfer it into a 9-inch tart pan with a removable bottom.

Press the dough gently into the sides of the pan, then trim any overhang flush with the rim.

Prick the bottom of the pastry all over with a fork.

Line the pastry with parchment paper and fill with pie weights or dried beans.

Bake the lined crust for 15 minutes.

Remove the parchment and weights, then bake for a further 5 minutes until the base looks dry and just barely golden.

Remove the crust from the oven and immediately brush the base and sides with Dijon mustard, then set aside to cool slightly.

Cook the Lardons and Onion

Place a medium skillet over medium heat — no added oil is needed.

Add the lardons to the skillet and cook, stirring occasionally, for about 5 minutes until lightly browned and the fat has rendered.

Add the diced onion to the skillet with the lardons.

Cook together for 3–4 minutes, stirring occasionally, until the onion is soft and translucent.

Transfer the lardon and onion mixture to a plate lined with paper towels and let it cool for 5 minutes.

Make the Custard

In a large measuring jug or bowl, whisk together the eggs, heavy cream, and whole milk until fully combined.

Add the nutmeg, black pepper, and 1/4 teaspoon salt to the egg mixture and whisk again briefly.

Assemble the Quiche

Scatter half the grated Gruyère evenly over the base of the blind-baked tart shell.

Spread the cooled lardon and onion mixture evenly over the cheese.

Scatter the remaining Gruyère over the lardon layer.

Place the assembled tart shell on a baking sheet for easier handling.

Pour the custard mixture slowly and evenly over the filling, stopping just below the rim of the crust.

Bake the Quiche

Carefully transfer the baking sheet to the oven and bake at 375°F (190°C) for 30–35 minutes, until the custard is just set with a very slight wobble in the center.

Remove the quiche from the oven and let it rest on a wire rack for at least 10 minutes before slicing.

Serve

Carefully remove the tart pan sides, slice into wedges, and serve warm or at room temperature.