Quiche aux oeufs et lardons

Serves: 6

Ingredients

Butter
Flour for dusting
400g short crust pastry
3 eggs plus 2 yolks
250ml milk
250ml whipping cream
Cayenne pepper (optional)
Salt
Nutmeg (optional)
200g (smoked) lardons

Equipment

25cm tart tin (with a removable base will work best)

Method

1. Generously butter the tart mould. Flour the work surface and rolling pin. Roll out the dough to a thickness of about 3mm. Drape the dough over the mould, fit it in and cut off any dough that hangs over the edges. Refrigerate.

2. Preheat the oven to 220c/gas 7. Whisk together the eggs and yolks. Add the milk, the cream, a dash of Cayenne pepper, and a bit of salt. Add a grating or two of nutmeg and whisk everything together. Put the mixture through a fine strainer. Heat a knob of butter in a frying pan over a low heat; when it foams, add the lardons. Stir for three minutes, always over a low heat. Drain the lardons on a dish lined with paper towels.

3. Remove the dough-lined tart tin from the refrigerator. Put the lardons in the dish and pour in the egg mixture. Bake for five minutes, then lower the heat to 180c/gas 4 and cook for about 25 minutes more, until the quiche has become golden.

(by Joël Robuchon)