A savory open tart from Lorraine of buttery pastry filled with a custard of eggs, cream and lardons, baked until just set. No cheese in the true version — the custard and bacon carry it.
Blind bake the crust
Line a tart tin with the chilled pastry, prick the base, and bake it empty with baking beans until pale gold and set.
Cook the lardons
While the crust bakes, fry the lardons in a dry pan over medium heat until golden and crisp, then drain on paper towels.
5 minWhisk the custard
In a bowl, whisk the eggs, cream and milk together with the nutmeg, salt and pepper until smooth.
Fill the tart
Scatter the crisp lardons over the baked crust, then pour the egg custard over the top until it reaches just below the rim.
Bake until barely set
Bake until the custard is set at the edges but still has a gentle wobble in the center.
Cool before slicing
Let the quiche cool in the tin for at least fifteen minutes so the custard fully sets before you cut it.
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