Quiche Lorraine (French)

This soft, melt in your mouth quiche with its heavenly texture gets its name from the Lorraine region of north eastern France, which borders, Belgium, Germany and Luxembourg. The name Lorraine in turn comes from the medieval kingdom of Lotharingia which was named for its ruler Lothair (grandson of Charlemagne). The cuisine of the Lorraine is simple but delicious and bacon is an integral part. This is a dish for all meals: breakfast, brunch, lunch or dinner. This has such a rich custard like texture with salty bacon flavours, it is just divine. You may be surprised to know that an authentic Quiche Lorraine does not contain any cheese. If cheeseless is not your think, try the American version instead.

Pastry:
1½ cups all-purpose flour, unbleached
1 large pinch sea salt
8 Tbsp. unsalted butter, chilled and cut in small pieces
5-6 Tbsp. water, chilled

Filling:
10 oz slab bacon, cut into ¾x¼x¼” strips
3 large eggs
2 cups heavy cream
¾ tsp. coarse sea salt
¼ tsp. black pepper, freshly cracked

On a lightly floured work surface, roll out dough to ¼” thick. Cut out a 13” circle from dough. Press dough onto bottom and up sides of an 11” tart pan with a removable bottom; trim dough flush with top edge of pan. Prick bottom all over with a fork. Transfer to a rimmed baking sheet. Freeze until firm, about 30 minutes.

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6).

Line tart shell with parchment paper, and fill with pie weights or dried beans. Bake until dough starts to feel firm on the edges, about 20 minutes. Remove parchment and weights; continue baking until crust is pale golden brown, about 10 minutes. Let cool completely on a wire rack. Leave oven on.

Cook bacon in a large skillet over medium heat until browned, about 10 minutes. Transfer with a slotted spoon to paper towels to drain.

Whisk eggs, cream, salt, and pepper in a medium bowl. Pour mixture into tart shell, and scatter the bacon strips on top. Bake until puffed and pale golden brown, about 30 minutes. Let cool at least 30 minutes before serving.

Makes one 11” quiche.