A golden, flaky butter-crust tart filled with a silky savoury custard of eggs, cream, Gruyère, and smoked turkey, baked until puffed and bronzed.
Ingredients
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200g all-purpose flour
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100g cold unsalted butter, cubed
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1 egg yolk
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2 tbsp ice water
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Pinch of salt
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200g smoked turkey breast, diced
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150g Gruyère cheese, grated
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4 large eggs
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300ml heavy cream
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100ml whole milk
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Pinch of nutmeg
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Salt and white pepper
Instructions
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1
Pulse flour, butter, and salt in a processor until crumbly. Add egg yolk and ice water, mix until dough forms. Wrap and chill 30 min.
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2
Roll dough to 3mm, line a 25cm tart pan, trim edges. Prick base with a fork, chill 15 min.
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3
Blind-bake lined pastry at 190°C (375°F) for 15 min with baking weights, then 5 min without.
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4
Scatter smoked turkey and Gruyère over the pastry base.
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5
Whisk eggs, cream, milk, nutmeg, salt, and pepper. Pour over the filling.
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6
Bake at 180°C (350°F) for 30-35 min until set with a gentle wobble in the centre. Cool 10 min before slicing.
Did You Know?
The original quiche Lorraine contained no cheese at all — just eggs, cream, and smoked meat in a bread-dough crust.