Savoury tart

Quiche Lorraine

A flaky shortcrust quiche filled with bacon, Gruyère, and a cream-and-egg custard.

What you’ll need

• flour: 250 g
• butter: 125 g
• water: 60 ml
• bacon: 200 g
• eggs: 4 pcs
• heavy cream: 400 ml
• Gruyère cheese: 150 g
• salt: 6 g
• black pepper: 2 g
• nutmeg: 1 g

How to make it

1. Mix the flour with 4 g salt. Cut in 125 g cold butter to coarse crumbs, add the ice water, and quickly bring the dough together. Flatten into a disk and chill for 30 minutes.

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