Instructions

1. Preparing the Dough

   Rub the flour with the cold butter and salt using your fingertips until a sandy texture is achieved, then gradually add the ice water and bring the dough together without over-kneading, wrap it, and let it rest in the refrigerator for 30 minutes. · 30 min
2. Blind Baking the Crust

   Roll out the dough into a dedicated tart pan, prick the base with a fork, line it with parchment paper and baking beans for weight, and pre-bake in an oven preheated to 180°C for 15 minutes, then remove the weights and bake for an additional 5 minutes. · 20 min
3. Preparing the Filling

   In a skillet over medium heat, sauté the bacon pieces until crispy and golden without adding oil, then drain the excess fat and set aside to cool. · 5 min
4. Preparing the Custard

   In a deep bowl, whisk the eggs well with the cooking cream and milk, then add the black pepper and nutmeg, and mix the ingredients until fully combined. · 2 min
5. Assembling the Quiche

   Distribute the bacon and shredded cheese evenly over the bottom of the pre-baked tart shell, then gently pour the custard mixture over them until close to the rim. · 2 min
6. Final Baking

   Bake the quiche in the oven at 175°C for 30 to 35 minutes until the center is set and the surface turns an appetizing golden color. · 35 min
7. Resting and Serving

   Remove the quiche from the oven and let it rest for 10 to 15 minutes before slicing and serving to ensure the filling sets and the texture holds together. · 15 min

Nutrition / serving

Chef's tips