Quiche Lorraine

Ingredients

Dough

• 1 ½ cups all-purpose flour
• ¼ teaspoon fine sea salt
• ½ teaspoon sugar
• ½ cup unsalted butter, very cold
• ¼ to ½ cup ice-cold water

Filling

• 3 large eggs, preferably organic
• 2 cups half-and-half
• ½ teaspoon fine sea salt
• ½ teaspoon freshly ground black pepper
• 3 tablespoons chopped chives, optional
• 5 slices bacon, cooked until crisp in the microwave for 3 to 5 minutes
• 1 to 1¼ cups Gruyère or Swiss cheese, about 4 ounces

Method

Dough

1. Preheat the oven to 400°F.
2. Place the flour, salt and sugar in the bowl of a food processor and pulse to combine.
3. Cut the cold butter into a small dice and add to the flour. Pulse the machine until the mixture looks like large breadcrumbs.
4. Add ¼ cup of the water and pulse again until small clumps form; if the mixture seems too dry, add more water a little at a time, pulsing after each addition.
5. Dump the dough onto the counter and, using your hands, gather it all together, pressing it into a ball. Wrap the dough in plastic wrap and let rest for 30 minutes or roll it out right away.
6. Using a rolling pin, on a lightly floured surface, roll the dough into a 12-to-14-inch circle. Roll the dough on the pin and carefully lay it in the tart pan.
7. Using your fingers, gently ease the dough into the corners of the pan lifting the edges so that the dough drops into the corners without tearing. Fold the edges over to make a lip and with your thumb, press through the dough on the sharp edge of the pan to remove any excess. You can also use the rolling pin to roll over the top of the pan to remove excess dough.
8. Crimp the edges with your fingers, a fork or a knife. (You can make ahead and chill or freeze the dough to this stage.)
9. Line the dough with 2 pieces of aluminum foil cut into large rounds (one on top of the other to make a double layer) or with a single sheet of parchment paper and pie weights. Bake until the edges are just starting to color, about 30 minutes. Remove the tart shell from the oven, carefully remove the foil and let cool to room temperature.

Filling

1. Whisk the eggs in a medium bowl. Then add the half-and-half, salt and pepper and whisk together until smooth. Add the chives, if using.
2. Cut or crumble the cooked bacon into small pieces and distribute evenly over the base of the tart shell. Scatter the cheese on top. Set the tart shell on a baking sheet.
3. Pour half the custard mixture into the tart pan and set on a baking sheet in the oven before carefully pouring the remaining custard into the shell (to avoid spilling when bringing to the oven).
4. Bake until the filling is puffy and just set in the center, about 30 minutes.
5. Allow to cool for 30 minutes before removing the tart ring, cutting into wedges and serving.

Notes

This is a classic dish from the northeast part of France. I use a simple pie dough, which I pre-bake, in a 10-inch fluted tart pan with a removable bottom, before filling with crisp bacon, egg custard and the traditional Gruyère cheese.