📝 About This Recipe
Originating from the sun-drenched borderlands of Alsace-Lorraine, this quintessential French tart is the gold standard of savory pastries. It features a shatteringly crisp, buttery shortcrust pastry filled with a silky, custard-like cream and smoky lardons of thick-cut bacon. This recipe balances rustic comfort with sophisticated elegance, making it the perfect centerpiece for a luxurious brunch or a light, refined dinner.
🥗 Ingredients
Pâte Brisée (Shortcrust Pastry)
- 250 grams All-purpose flour (sifted)
- 125 grams Unsalted butter (cold, cut into small cubes)
- 1 piece Egg yolk (large)
- 2-3 tablespoons Ice water (as needed to bind)
- 1/2 teaspoon Salt
The Savory Filling
- 200 grams Smoked slab bacon or pancetta (cut into thick lardons)
- 150 grams Gruyère cheese (freshly grated)
- 2 pieces Shallots (finely minced)
- 2 tablespoons Fresh chives (finely snipped)
The Custard Base
- 250 ml Heavy cream (full fat)
- 150 ml Whole milk (room temperature)
- 3 pieces Whole eggs (large)
- 2 pieces Egg yolks (for extra richness)
- 1/4 teaspoon Nutmeg (freshly grated)
- 1 pinch Sea salt and white pepper (to taste)
👨🍳 Instructions
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1
Prepare the pastry by rubbing the cold butter cubes into the flour and salt using your fingertips or a pastry cutter until the mixture resembles coarse breadcrumbs.
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2
Whisk the egg yolk with 2 tablespoons of ice water and add to the flour. Gently mix until a dough just begins to form; do not overwork it. Wrap in plastic and chill for at least 30 minutes.
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3
Preheat your oven to 190°C (375°F). Roll out the chilled dough on a floured surface to about 3mm thickness and line a 9-inch (23cm) tart tin with a removable bottom.
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4
Prick the base with a fork, line with parchment paper, and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove weights and bake for another 5 minutes until the base is dry and pale gold.
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5
While the crust cools slightly, sauté the bacon lardons in a skillet over medium heat until crispy and the fat has rendered. Drain on paper towels.
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6
In the same skillet, soften the minced shallots in a teaspoon of bacon fat for 2-3 minutes until translucent, then set aside.
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7
Prepare the custard by whisking together the whole eggs, extra yolks, heavy cream, and milk in a large bowl until perfectly smooth.
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8
Season the custard with salt, white pepper, and a generous grating of fresh nutmeg. Remember that bacon and cheese are salty, so be judicious with the salt.
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9
Scatter the cooked bacon lardons and softened shallots evenly over the bottom of the pre-baked pastry shell.
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10
Top the bacon with the grated Gruyère cheese and half of the snipped chives.
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11
Carefully pour the custard mixture over the fillings, filling it nearly to the brim of the pastry shell.
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12
Lower the oven temperature to 170°C (340°F) and bake the quiche for 30-35 minutes. The center should have a slight, jelly-like wobble when shaken, and the top should be lightly golden.
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13
Remove from the oven and allow the quiche to rest in the tin for at least 15 minutes. This is crucial for the custard to set properly for clean slicing.
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14
Garnish with the remaining fresh chives before slicing and serving warm or at room temperature.
💡 Chef's Tips
For the flakiest crust, ensure your butter and water are ice-cold; this prevents the fat from melting before it hits the oven. Avoid over-beating the custard; you want to combine the ingredients without incorporating too much air, which causes the quiche to puff and then collapse. Blind baking is non-negotiable—it prevents the dreaded 'soggy bottom' by creating a moisture barrier against the liquid custard. Always use a block of Gruyère and grate it yourself; pre-shredded cheeses are coated in potato starch which can affect the texture of the filling. If the edges of your crust brown too quickly, cover them with a strip of aluminum foil halfway through baking.
🍽️ Serving Suggestions
A crisp green salad with a sharp Dijon vinaigrette to cut through the richness of the cream. A chilled glass of dry Alsatian Riesling or a light Pinot Blanc. A few cornichons on the side for a traditional French bistro touch. For a weekend brunch, serve alongside fresh seasonal fruits like grapes or sliced pears. A hot cup of Earl Grey tea or a robust café au lait.