Quiche Lorraine

• 1 ½ cups all-purpose flour
• 10 tbsp cold butter
• 3 whole eggs
• 2 whole egg yolks
• 1 cup heavy cream
• ½ cup crème fraîche
• 6 oz lardons
• ½ cup Gruyère cheese
• ¼ tsp nutmeg
• 1 tsp salt

How to Make It

1. 1

   Make pastry: pulse flour, cold butter, salt until sandy. Add ice water tablespoon by tablespoon until dough just holds. Wrap, refrigerate 30 minutes.

2. 2

   Roll pastry and line a 9-inch tart pan. Blind bake with weights 15 minutes at 375°F, then 5 more minutes without weights.

3. 3

   Render lardons (thick-cut bacon or pancetta) until crispy. Drain on paper towel.

4. 4

   Whisk eggs, egg yolks, heavy cream, and crème fraîche together. Season with salt, white pepper, and nutmeg.

5. 5

   Scatter lardons over tart shell. Optionally add Gruyère.

6. 6

   Pour custard over — fill just below the rim.

7. 7

   Bake 30-35 minutes at 350°F until custard is just set with a slight wobble in the center.

8. 8

   Cool 10 minutes before slicing. Serve warm or at room temperature.