The definitive savory tart from the Lorraine region. It eschews cheese entirely in its traditional form, relying instead on a heavily reduced, ultra-rich egg and crème fraîche custard suspended over crisp lardons in a blind-baked shortcrust pastry.
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Blind . Preheat oven to 375°F (190°C). Line a tart pan with the pastry. Cover with parchment, fill with pie weights, and for 15 mins . Remove weights and 5-10 mins more until the bottom is golden and completely dry. Let cool.
The Lardons. Blanch the bacon in water for 1 minute to remove harsh smokiness. Drain. In a dry skillet, the lardons until just crispy but not hard. Drain on paper towels.
The Custard (Migaine). In a large bowl, whisk the eggs, extra yolks, crème fraîche, and milk together gently. Do not over-whisk, or you will create air bubbles that ruin the texture. Stir in the nutmeg, salt, and white pepper.
Assemble. Scatter the cooked lardons evenly over the bottom of the blind- crust.
The Pour. Carefully pour the liquid custard over the lardons until it reaches just below the rim of the crust.
. Carefully transfer to the oven. for 30-35 minutes .
The Jiggle. The quiche is done when the edges are puffed and set, but the center still jiggles slightly. It will continue to cook as it cools.
Rest. Let it cool on a wire rack for at least 30 minutes before slicing. It is traditionally served warm or at room temperature, never piping hot.
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