Quiche Lorraine

Directions

Make the Shortcrust Pastry

1. In a bowl or food processor, combine flour and salt. Cut in butter until the mixture resembles coarse crumbs. Add ice water, 1 tbsp at a time, mixing just until dough holds together. Flatten into a disc, wrap in plastic, and chill for 30 minutes.

Preheat and Prepare the Pan

1. Preheat your oven to 375°F (190°C). Place your 9.5” Air System perforated tart ring on a perforated baking sheet lined with parchment.

Roll and Blind Bake the Crust

1. Roll out the chilled dough on a lightly floured surface to about 1/8” thick. Carefully drape it over the tart ring, pressing gently into the edges and trimming excess. Prick the base with a fork. Chill for 10 minutes in the fridge.

   Line with parchment and fill with baking weights. Blind bake for 15 minutes, remove weights and parchment, and bake 5–7 minutes more until lightly golden. Let cool slightly.

Make the Filling

1. Fry bacon until crisp. Drain and cut or crumble into small pieces. In a bowl, whisk together eggs, cream, nutmeg, salt, and pepper.

2. Add bacon pieces to egg mixture. Gently pour into the prepared crust. Sprinkle Gruyère cheese evenly over the top.

Bake

1. Bake for 30–35 minutes, or until the center is just set and slightly puffed. The Air System’s perforation allows steam to escape, giving you an evenly browned, crisp crust.

Cool and Serve

1. Let rest for 10–15 minutes before slicing. Serve warm or at room temperature. Makes one 9.5” quiche.