Bacon-Custard Tart

Name: Bacon-Custard Tart (Quiche Lorraine)
Cuisine: French
Ingredients: ¾ pound [225 g] slab or thickly sliced bacon; 3 large eggs; ¼ teaspoon salt; ¼ teaspoon pepper; 2¼ cups [550 ml] milk, or 1 cup [250 ml] heavy cream combined with 1¼ cups [300 ml] milk; 2¼ cups [550 ml] milk, or 1 cup [250 ml] heavy cream combined with 1¼ cups [300 ml] milk; 2¼ cups [550 ml] milk, or 1 cup [250 ml] heavy cream combined with 1¼ cups [300 ml] milk

Quiche Lorraine

Preparation info

Makes
6
First-Course

Difficulty
Medium

Appears in

Glorious French Food

By James Peterson

Published 2002

About

Ingredients

1 recipe Basic Pie and Tart Dough
¾ pound [225 g] slab or thickly sliced bacon</

Europe
France
Starter
Pastry
Main course

Method

Roll out the dough and prebake the tart shell.

Preheat the oven to 325°F[165°C/gas mark 3]. (Or turn it down to 325°F[165°C/gas mark 3] if you’ve just baked the shell.)

If you’re using slab bacon, slice it into ¼-inch-thick [.5 cm] str