Classic French savoury tart (Print version)
Flaky pastry filled with creamy custard, cheese, smoky bacon, and subtle spices for versatile meals.
# What you'll need:
→ Pastry
01 - 1 sheet ready-made shortcrust pastry (250 g)
→ Filling
02 - 4 large eggs
03 - 7 fl oz heavy cream (200 ml)
04 - 3.4 fl oz whole milk (100 ml)
05 - 5.3 oz Gruyère cheese, grated (150 g)
06 - 3.5 oz smoked bacon lardons (100 g), optional for vegetarian
07 - 1 small onion, finely chopped
08 - 1 tbsp chopped fresh chives, optional
09 - 1/4 tsp ground nutmeg
10 - 1/2 tsp salt
11 - 1/4 tsp black pepper
# How to make it:
01 - Set oven temperature to 375°F (190°C) to prepare for baking.
02 - Roll out pastry and line a 9-inch (23 cm) tart tin. Trim edges and prick base with a fork. Chill dough for 10 minutes.
03 - Line pastry with baking paper and fill with baking beans. Bake for 15 minutes, then remove paper and beans and continue baking for 5 minutes until golden.
04 - In a skillet over medium heat, cook bacon lardons until crisp. Drain on paper towels. In the same pan, sauté onion until translucent, about 3 minutes.
05 - Whisk together eggs, cream, milk, salt, pepper, and nutmeg in a large bowl until smooth.
06 - Distribute cooked bacon, sautéed onion, and half of the grated cheese evenly over the pastry base. Pour custard mixture on top, then sprinkle remaining cheese and optional chives.
07 - Bake for 25 to 30 minutes until filling is set and golden brown.
08 - Allow quiche to cool for 10 minutes before slicing and serving.
# Expert suggestions:
01 -
- It looks restaurant-worthy but feels completely forgiving to make, even when you're making mistakes in real time.
- One tin feeds a crowd, and it's just as good cold straight from the fridge the next morning.
02 -
- Don't skip the blind baking; it's the difference between a crispy pastry shell and a soggy disappointment.
- The quiche continues cooking slightly after it comes out of the oven, so pull it when there's still a tiny wobble in the center—it will set as it cools.
03 -
- Let your pastry come to room temperature for just five minutes before rolling if it's too cold and brittle—it will be easier to work with.
- If you notice cracks forming in the cooked quiche, don't panic; a drizzle of cream soured slightly with lemon juice can hide them beautifully.