A CLASSIC FRENCH QUICHE WITH LARDONS, GRUYÈRE, DICED ONIONS AND A RICH EGG-CREAM CUSTARD.
Ingredients - Pâté Brisé
- 50 g all-purpose flour
- 125 g cold unsalted butter, cubed
- 1 egg
- 2-3 tbsp ice water
- ½ tsp fine salt
Ingredients - Filling
- 200 g lardons (or diced thick-cut bacon)
- 1 medium onion, diced
- 120 g grated Gruyère
- 4 large eggs
- 200 ml heavy cream
- 150 ml whole milk
- Salt and freshly cracked pepper
- Pinch grated nutmeg (optional)
Instructions
1. Make the Pâté Brisé:
Mix flour and salt. Rub in the cold butter until sandy. Add the egg, then ice water until the dough comes together. Shape into a disc, wrap, and chill 30 minutes.
2. Blind Bake:
Preheat oven to 375°F (190°C). Roll dough into a 9-10 inch tart pan. Dock, line with parchment, fill with weights, and bake 15 minutes. Remove weights and bake 5 minutes more.
3. Prepare the Filling:
Sauté lardons until lightly crisp; set aside. In the same pan, soften the diced onions.
Whisk together eggs, cream, milk, salt, pepper, and nutmeg.
4. Assemble:
Spread onions, lardons, and Gruyère evenly over the crust. Pour custard over.
5. Bake:
Bake at 350°F (175°C) for 30–35 minutes or until set and golden. Rest 10 minutes before slicing.
By Laurent Dagenais