Quiche Lorraine

Preparation

1. Briefly pulse the flour, salt, cold butter and egg yolk with the water in a food processor, or quickly knead by hand, until the dough comes together; shape into a ball.
2. Roll the dough out as thinly as possible, lay it in a greased tart tin of about 24 cm, press into the fluted edges, trim the edge just above the tin and prick the base with a fork. Chill the tin for 10 minutes.
3. Preheat a baking tray in the oven at 200 °C (conventional; 180 °C fan). Line the pastry with baking paper or foil, weigh down with baking beans and blind-bake on the hot tray for 15 minutes. Remove the paper and beans and bake for another 4 to 5 minutes, until the base is pale golden; patch any cracks with leftover pastry.
4. Fry the bacon in a frying pan for a few minutes, pour off the liquid released and keep frying until it just takes on colour but is not crisp; drain on kitchen paper.
5. Scatter the diced Gruyère and bacon over the pre-baked base. Stir the crème fraîche smooth, gradually whisk in the cream and beaten eggs, and season with nutmeg, pepper and only a little salt.
6. Put the tin on the hot tray on the oven rack pulled halfway out, pour in three quarters of the custard, top up to the rim with the rest and scatter the grated cheese over. Lower the oven to 190 °C (conventional; 170 °C fan) and bake the quiche for about 25 minutes, until golden brown and softly set in the middle.
7. Rest the quiche for 4 to 5 minutes, release from the tin and serve warm or lukewarm; a mixed salad goes well with it.

Drink with it

• White wine · excellent match

  Dry Riesling or Pinot Blanc from Alsace

  Clear acidity lightens the rich egg and cream custard, and the fruit stands up to the salty bacon.

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• Sparkling wine · excellent match

  Crémant d'Alsace, brut

  Bubbles and acidity cut the fat of cream and pastry after each bite.

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• Red wine · good match

  Pinot Noir from Alsace, lightly chilled

  Low tannin and red fruit go well with bacon and Gruyère without covering the custard.

• Sour beer · good match

  Saison

  A dry finish, fine acidity and plenty of carbonation cut through the creamy filling.

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• Fruit brandy · good match

  Mirabelle eau-de-vie from Lorraine, poured small, after the meal

  The eau-de-vie comes from the same region, and its clear fruit tidies the palate after the rich custard.

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