Quiche Lorraine

In a large bowl, combine flour and salt. Add cold butter and rub it in with your fingertips until the mixture resembles coarse crumbs. Gradually add very cold water, mixing quickly until a dough ball forms. Do not overmix! Flatten into a disc, wrap in plastic, and refrigerate for at least 30 minutes.

Preheat oven to 190°C (375°F). On a floured surface, roll out the pastry to fit a 23 cm (9-inch) tart pan. Place it in the pan, trim excess edges, and prick the bottom with a fork. Line with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove paper and weights, and bake for another 5-7 minutes until lightly golden. Remove from oven and let cool.

Meanwhile, in a skillet over medium heat, cook the diced bacon until crispy. Remove with a slotted spoon to a plate lined with paper towels to drain excess fat. In a large bowl, whisk together the eggs, heavy cream, whole milk, salt, pepper, and nutmeg until smooth.

Sprinkle half of the grated cheese over the bottom of the pre-baked pastry shell, then evenly distribute the cooked bacon. Top with the remaining cheese. Carefully pour the egg and cream mixture over the bacon and cheese. Bake in the preheated oven for 35-45 minutes, or until the edges of the quiche are set and the center is just slightly wobbly. If the top browns too quickly, loosely tent with foil. Remove from oven and let rest for 10-15 minutes before slicing.