Quiche Lorraine

Method

1. Make the dough: in a stand mixer with the paddle, a food processor, or a bowl with a pastry blender, mix the flour, sugar, and salt. Add the cubed butter and pulse or mix on low until the butter is in pea- to chickpea-sized pieces.
2. Add the ice water and vinegar and mix just until the dough comes together. Tip onto a lightly floured counter, pat into a rough rectangle about 1 inch thick, fold in half, pat out, fold again, repeat once more — three folds total. Wrap and chill at least 1 hour (up to 3 days).
3. Roll the dough out to a 12-inch (31 cm) circle on a lightly floured counter. Brush off any excess flour and ease it into a 9-inch (23 cm) springform pan, pressing it evenly up the sides — the custard layer needs to sit level. Chill the lined pan in the fridge or freezer for 30 minutes.
4. Preheat the oven to 375°F (190°C). Line the chilled crust with a generous sheet of foil that covers the dough and extends up over the top edges of the pan. Fill with pie weights or dried beans. Blind-bake for about 30 minutes, until the dough is partially cooked.
5. Remove the foil and weights. Set the par-baked crust aside while you make the filling.
6. Cook the bacon — David Lebovitz cooks it on a paper-towel-lined plate in the microwave, about 6 minutes for thick-cut, until cooked through and just at the chewy-to-crisp threshold. Let cool, then chop.
7. Meanwhile, melt the butter in a small skillet over medium heat. Add the shallots and cook, stirring, until soft and translucent, 4–5 minutes. Set aside to cool.
8. Scatter the bacon, cheese, and shallots evenly across the par-baked crust.
9. In a medium bowl, whisk the eggs, cream, milk, salt, pepper, nutmeg, and cayenne until smooth. Pour the custard into the shell.
10. Bake at 375°F for 35–40 minutes, until just barely set. The centre should jiggle slightly when you nudge the pan and the top should be a light golden brown.
11. Cool 10–15 minutes before unclipping the springform. Serve warm or at room temperature, with a green salad alongside.