Quiche Lorraine Recipe: Classic French Bacon and Egg Tart

Instructions

1. 1
   Make the shortcrust pastry, with a food processor: In the working bowl, put the flour, the salt and the butter. Using the pulse setting followed by a few seconds at high speed, work the butter into the flour. The butter and flour have to be totally incorporated. Add egg the filling funnel. Process for a few seconds until the pastry forms a ball around the blade, add few drops of cold water if necessary. Remove the pastry from the working bowl. Knead the dough until it becomes homogenized. Wrap and reserve for 30 minutes in the refrigerator.
2. 2

   Preheat oven to 425 degrees F. Place bacon in a large skillet and fry over medium-high heat until crisp. Drain into a colander and absorb excess fat with paper towels. Roll the pastry into a buttered quiche pan. Sprinkle bacon and cheese into pastry shell.

3. 3

   In a medium bowl, whisk together eggs, cream, salt, pepper, cayenne pepper, and nutmeg. Cook few drops into the microwave to taste, rectify seasoning if necessary. Pour mixture into pastry shell.

4. 4

    Bake 15 minutes in the preheated oven. Reduce heat to 300 degrees F, and bake an additional 30 minutes, or until a knife inserted 1 inch from the edge comes out clean. 

5. 5

   Allow quiche to sit 15 minutes at room temperature before cutting into wedges.