Quiche Lorraine from Emeril Lagasse

Quiches make nice breakfast or brunch entrees, but also full lunches and dinners.

Ingredients:
Flaky Crust

• 1 1/4 cups all-purpose flour
• 1/4 tsp salt
• 7 tbsp unsalted butter, chilled and cut into pieces
• 1-2 tbsp ice water or more, as needed

• 6 oz thick cut bacon, cut into narrow strips, or lardons
• 2 large eggs
• 2 large egg yolks
• 1 1/4 cups cream
• 1/4 tsp salt
• 1/4 tsp ground white pepper
• Pinch freshly grated nutmeg
• 1 cup Gruyère cheese, grated

Preparation:
Flaky Crust

1. Combine the flour, salt, and butter in a medium bowl. Mix with your fingertips until the mixture resembles coarse crumbs. Add the water 1 tbsp at a time and mix until the dough comes together and is no longer dry, being careful not to overmix. Form into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

1. On a lightly floured surface, roll out the dough to an 11-inch circle. Fit into a 9-inch fluted tart pan with a removable bottom and trim the edges. Alternatively, a 9-inch pie pan can be used. Refrigerate for at least 30 minutes.
2. Preheat the oven to 375 deg F.
3. Line the pastry with parchment paper and fill with pie weights or dried beans. Bake until the crust is set, 12 to 14 minutes. Remove the paper and weights and bake until golden brown, 8 to 10 minutes. Remove from the oven and cool on a wire rack. Leave the oven on.
4. In a medium skillet, cook the bacon until crisp and the fat is rendered, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Discard the fat.
5. Arrange the bacon evenly over the bottom of the baked crust.
6. In a large bowl, beat the eggs, yolks, and half and half. Add the remaining ingredients and whisk to combine. Pour into the prepared crust and bake until the custard is golden, puffed, and set yet still slightly wiggly in the center, about 30 to 35 minutes.
7. Remove from the oven and let cool on a wire rack for 15 minutes before serving.
8. YIELD: One 9-inch tart.