📝 About This Recipe
Hailing from the French region of Lorraine, this iconic tart is the gold standard of savory egg bakes. It features a buttery, shatteringly crisp shortcrust pastry filled with a luxurious, velvety custard and smoky, thick-cut lardons. This recipe balances the richness of heavy cream with the salty punch of bacon, creating a sophisticated dish that is equally at home at a Sunday brunch or an elegant dinner.
🥗 Ingredients
Pâte Brisée (Shortcrust Pastry)
- 250 grams All-purpose flour (plus extra for dusting)
- 125 grams Unsalted butter (cold and cubed)
- 1 Egg yolk (large)
- 2-3 tablespoons Ice water (very cold)
- 1/2 teaspoon Fine sea salt
The Savory Filling
- 200 grams Smoked slab bacon or pancetta (cut into 1/4-inch lardons)
- 150 grams Gruyère cheese (freshly grated)
- 1 Shallot (finely minced)
The Custard Base
- 3 large Whole eggs (at room temperature)
- 2 large Egg yolks (for extra richness)
- 300 ml Heavy cream (minimum 35% fat)
- 100 ml Whole milk
- 1/4 teaspoon Freshly grated nutmeg
- 1/2 teaspoon Black pepper (freshly cracked)
- 1/4 teaspoon Kosher salt (adjust based on saltiness of bacon)
👨🍳 Instructions
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1
In a large bowl or food processor, pulse the flour and salt. Add the cold cubed butter and blend until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining.
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2
Mix the egg yolk with 2 tablespoons of ice water. Drizzle over the flour mixture and pulse/mix until the dough just starts to come together. If it's too dry, add the remaining water one teaspoon at a time.
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3
Turn the dough onto a lightly floured surface, shape into a flat disc, wrap in plastic, and refrigerate for at least 1 hour (or up to 24 hours).
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4
Preheat your oven to 375°F (190°C). Roll out the chilled dough to a 12-inch circle and fit it into a 9-inch deep-dish tart pan or springform pan, trimming the edges.
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5
Line the pastry with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes. Remove weights and paper, then bake for another 5-8 minutes until the base is dry and lightly golden.
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6
While the crust bakes, place the bacon lardons in a cold skillet. Turn heat to medium and fry until crisp and golden. Remove bacon with a slotted spoon to drain on paper towels.
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7
Discard all but one tablespoon of bacon fat. Sauté the minced shallots in the pan for 2-3 minutes until soft and translucent, then set aside.
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8
In a medium bowl, whisk together the 3 whole eggs and 2 yolks. Slowly whisk in the heavy cream and milk until perfectly smooth.
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9
Season the custard with nutmeg, black pepper, and a small pinch of salt. Remember the bacon and cheese are salty, so don't over-salt the liquid.
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10
Scatter the cooked bacon and sautéed shallots evenly over the bottom of the par-baked crust. Sprinkle the grated Gruyère over the bacon.
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11
Place the tart pan on a baking sheet to catch spills. Pour the egg mixture into the crust, filling it nearly to the top.
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12
Bake at 350°F (175°C) for 35-40 minutes. The quiche is done when the edges are set and slightly puffed, but the center still has a slight, gelatinous jiggle.
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13
Remove from the oven and let the quiche rest for at least 15-20 minutes before slicing. This is crucial for the custard to set properly.
💡 Chef's Tips
Always use cold butter and ice water for the crust to ensure a flaky texture. Blind baking the crust is essential to prevent a 'soggy bottom' from the liquid custard. For the creamiest texture, avoid over-beating the eggs; you want to incorporate them without adding too much air. If the crust edges brown too quickly, cover them with a ring of aluminum foil halfway through baking. Authentic Lorraine doesn't usually include onions, but shallots provide a delicate sweetness that elevates the dish.
🍽️ Serving Suggestions
Serve warm or at room temperature with a crisp green salad dressed in a sharp Dijon vinaigrette. Pair with a chilled glass of Alsatian Riesling or a dry Rosé to cut through the richness. A few sprigs of fresh chervil or chives on top add a lovely pop of color and freshness. Serve as part of a brunch spread alongside fresh fruit and buttery croissants. Leftovers make a fantastic cold lunch the next day.