Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Place 90g unsalted butter into a bowl, add 1 tsp sugar and 0.25 tsp salt, then cream everything together with a wooden spoon until smooth and combined.
Watch out
Ensure the butter is thoroughly softened before creaming, otherwise it will be hard to combine smoothly with sugar and salt.
Add 180g plain flour, 2 egg yolks, and 2 tbsp cold water into the butter base. Stir until the mixture gets a sandy texture, then use your hands to gather it into a smooth dough disc.
Watch out
Do not knead or overwork the dough with your hands, otherwise gluten will develop and make the baked crust tough instead of flaky.
Wrap the pastry dough disc tightly in plastic clingfilm and place it into the refrigerator. Chill overnight (or for at least 30 to 60 minutes) to rest the gluten and solidify the butter.
Watch out
Do not skip chilling the dough, otherwise the butter will melt quickly during handling and make the pastry sticky and hard to roll.
Take the chilled pastry dough out of the refrigerator and let it rest at room temperature for about 30 minutes until pliable enough to roll.
Watch out
Do not force roll frozen or stone-hard dough straight from the fridge, otherwise it will crack and crumble completely.
Place the pastry dough between two sheets of baking paper. Bash gently with a rolling pin to soften slightly, then roll out smoothly into a circle that is a few inches larger all round than your tart tin.
Watch out
Roll between baking paper sheets so you do not need extra flour
adding excess flour during rolling will dry out the dough
Peel off the top paper sheet, flip and drape the rolled pastry over a buttered 23cm tart tin, peel off the remaining paper, and gently press the dough into the base and fluted sides. Roll your rolling pin over the top edge to trim away excess pastry cleanly, then patch any cracks with scrap dough.
Watch out
Gently press dough into the corners without stretching it, otherwise the pastry shell will shrink drastically down the sides during baking.
Brush the inside bottom and sides of the lined pastry shell with 1 egg white to form a protective barrier, then chill the pastry base in the fridge for 15 minutes to prevent shrinkage during baking.
Watch out
Ensure the egg white completely covers the pastry surface without missing gaps, otherwise liquid filling will seep in and make the bottom soggy.
Place 150g smoked bacon lardons into a dry frying pan over medium heat. Fry for about 5 minutes, tossing occasionally, until golden-brown, fat rendered, and crispy.
local_fire_departmentmedium heat, about 5 minutesWatch out
Do not fry the bacon on high heat, otherwise the fat will scorch quickly before rendering properly.
Wash your hands thoroughly after handling raw eggs to avoid Salmonella contamination.
In a clean mixing bowl, crack 4 whole eggs and add 2 egg yolks. Pour in 300ml double cream, season with 0.25 tsp salt and 0.25 tsp black pepper, then whisk together until smooth and uniformly combined.
Watch out
Whisk gently until just blended
do not over-whip or create excess foam, otherwise air bubbles will spoil the smooth texture of the baked custard
Drain the fried bacon lardons on kitchen paper towels, then scatter them evenly over the chilled pastry base. Carefully pour the creamy egg filling over the bacon until it fills the tart shell almost to the rim.
Watch out
Thoroughly drain rendered fat from bacon before adding to tart shell, otherwise excess grease will pool on top during baking.
Move liquid-filled tart tin slowly into the hot oven to avoid hot spills and burns.
Slowly and steadily transfer the filled tart tin into an oven preheated to 180°C (350°F). Bake for 40 minutes until the pastry is golden-crisp and the filling is set with a gentle wobble in the center.
local_fire_department180°C (350°F) oven, 40 minutesWatch out
Do not rush or tilt the tin when moving into the oven, otherwise liquid filling will spill over the pastry edges.
Wear thick oven mitts when removing hot tart pan from oven to avoid burns.
Carefully remove the baked quiche from the oven using oven gloves and place it onto a wire rack. Rest for 10-15 minutes, release the outer tin ring, cut into generous slices, and serve warm alongside a fresh green salad.
Watch out
Allow quiche to rest for at least 10 minutes before slicing
slicing piping-hot custard straight out of the oven will cause it to spill and collapse
Chef's Traditional Quiche Lorraine
Pixar-Style Ratatouille (Confit Byaldi)
Classic Homemade Italian Margherita Pizza
Gordon Ramsay's Ultimate Christmas Beef Wellington
Authentic Traditional Spanish Potato Omelette
Classic Italian-American Baked Meatballs