Ingredients:

  • 1 ¼ cups All-Purpose Flour (150 g), plus extra for dusting
  • ½ tsp Fine Sea Salt (2 g)
  • 8 Tbsp Unsalted Butter, cold and cubed (115 g)
  • 3-5 Tbsp Ice Water (45-75 ml)
  • 4 oz Lardon or Thick-Cut Bacon (115 g), diced, pan-fried, and drained
  • 6 Large Eggs, ideally at room temperature
  • 1 cup Heavy Cream (Double Cream) (240 ml)
  • ½ cup Whole Milk (120 ml)
  • 6 oz Gruyère Cheese (170 g), freshly grated
  • ½ tsp Freshly Grated Nutmeg (2.5 ml)
  • 1 tsp Fine Sea Salt (5 ml)
  • ¼ tsp Black Pepper (1.25 ml)

Instructions:

  1. Make the Dough: Combine the flour and salt in a large bowl. Cut or rub the cold, cubed butter into the flour mixture until it resembles coarse breadcrumbs (or pulse in a food processor).
  2. Hydrate: Slowly drizzle in the ice water, 1 tablespoon at a time, mixing until the dough just comes together into a cohesive ball. Do not overwork the dough.
  3. Chill: Flatten the dough into a disc, wrap tightly in cling film, and refrigerate for a minimum of 30 minutes.
  4. Roll and Line: On a lightly floured surface, roll the chilled dough into a 12-inch (30 cm) circle. Gently transfer the dough to the 9-inch tart tin, pressing it into the flutes. Trim the excess pastry and patch any thin spots.
  5. Re-Chill: Place the lined tin back in the fridge or freezer for 15 minutes. Preheat the oven to 375°F (190°C).
  6. Blind Bake: Line the chilled pastry with parchment paper, leaving an overhang. Fill with pie weights or dried beans. Initial Bake: Bake for 15 minutes. Second Bake: Remove the weights and parchment paper. Return the crust to the oven for another 8-10 minutes, or until the bottom is pale gold and completely dry.
  7. Cook the Bacon: While the crust cools slightly, fry the diced lardon/bacon until crisp. Drain thoroughly on paper towels to remove all excess fat.
  8. Layer the Fillings: Sprinkle the drained bacon and grated Gruyère evenly across the bottom of the warm, blind-baked crust.
  9. Make the Custard: In a large bowl, whisk the eggs lightly. Gradually whisk in the heavy cream, milk, salt, pepper, and nutmeg until just combined. Do not over-whisk.
  10. Assemble and Bake: Place the tart tin on a sturdy baking sheet. Pour the prepared custard gently over the cheese and bacon. Reduce the oven temperature to 350°F (175°C). Bake for 35–45 minutes until the edges are set and the centre has a slight wobble.
  11. Cool and Serve: Remove from the oven and allow the quiche to rest for 15 minutes before slicing. This resting period allows the custard to finish setting.