Quiche Lorraine with Turmeric Curry Crust

Ingredients

• 250 g All‑purpose flour (type 45‑55) (for the crust)
• 125 g Unsalted butter (cut into small dice, cold)
• 1 pinch Salt (about 1 g)
• 4 g Turmeric powder (≈1 tsp, gives yellow colour)
• 2 g Madras curry powder (≈½ tsp, adds warmth)
• 80 g Cold water (≈80 ml, for dough hydration)
• 3 Large eggs (room temperature)
• 3 Egg yolks (extra yolks for extra richness)
• 250 ml Whole milk (full‑fat for creaminess)
• 150 ml Liquid cream (30 % fat) (do not use thick cream)
• ¼ tsp Ground black pepper (freshly ground)
• 1 pinch Ground nutmeg (≈0.5 g, adds warmth)
• 150 g Smoked bacon lardons (cut into small cubes)

Instructions

1. Combine dry ingredients

   In a large bowl whisk together the flour, salt, turmeric powder and Madras curry powder until evenly distributed.

   Time: PT5M

2. Sable the butter

   Add the cold butter dice to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles coarse sand with some pea‑size pieces of butter remaining.

   Time: PT5M

3. Form the dough

   Make a well in the centre and pour in the 80 g cold water. Mix with a wooden spoon until the dough just comes together, then knead gently a few turns to create a smooth ball.

   Time: PT5M

4. Chill the dough

   Flatten the dough into a disc, wrap tightly in plastic wrap and refrigerate for at least 30 minutes.

   Time: PT30M

5. Prepare the custard filling

   In a separate bowl whisk together the 3 whole eggs, 3 extra yolks, milk, cream, a pinch of salt, freshly ground black pepper and nutmeg until smooth.

   Time: PT10M

6. Cook the lardons

   Place the lardons in a small saucepan, cover with cold water, bring to a gentle boil for 2 minutes, then drain and let cool. This removes excess salt and renders a bit of fat.

   Time: PT10M

7. Roll out the crust

   On a lightly floured surface, roll the chilled dough to about 3‑4 mm thickness. Gently lift and place it into the tart pan, pressing into the edges. Trim excess dough.

   Time: PT10M

8. Assemble the quiche

   Scatter the cooked lardons evenly over the crust, then pour the custard filling over them, smoothing the top with the back of a spoon.

   Time: PT5M

9. Bake

   Place the quiche in a pre‑heated oven and bake at 180°C for 40 minutes, or until the centre is set and the top is golden‑brown.

   Time: PT40M

   Temperature: 180°C

10. Cool and serve

    Remove the quiche from the oven, let it rest on a cooling rack for 10 minutes, then slice and serve warm or at room temperature.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

25 g

Fat

22 g

Fiber

1 g

Ingredient Substitutions

• Instead of All‑purpose flour (type 45‑55): bread flour, pastry flour
• Instead of Unsalted butter: margarine, plant‑based butter
• Instead of Salt: sea salt
• Instead of Turmeric powder: saffron (expensive), annatto
• Instead of Madras curry powder: other curry blends
• Instead of Cold water: milk (will change flavour)
• Instead of Egg yolks: extra whole eggs (less rich)
• Instead of Whole milk: half‑and‑half, oat milk (non‑dairy)
• Instead of Liquid cream (30 % fat): half‑and‑half, crème fraîche
• Instead of Ground black pepper: white pepper
• Instead of Ground nutmeg: mace
• Instead of Smoked bacon lardons: pancetta, smoked ham

Equipment Needed

• Large mixing bowl
• Wooden spoon or hands
• Rolling pin
• 23 cm (9‑inch) tart pan
• Plastic wrap
• Whisk
• Chef’s knife
• Oven
• Cooling rack (optional)

Critical Steps — Do Not Skip

• Sabling the butter correctly to achieve a sandy texture.
• Keeping the dough cold and allowing the 30‑minute chill to prevent shrinkage.
• Do not over‑knead the dough; it should stay tender.
• Baking until the custard is just set; over‑baking makes it dry.

Chef Tips from the Video

• Add a tiny pinch of smoked paprika to the crust for extra depth.
• Use a light hand when sprinkling the turmeric; too much can make the crust bitter.
• For an extra glossy top, brush the crust lightly with beaten egg before baking.

Troubleshooting

Storage

Refrigerator: Cover and store up to 3 days.

Freezer: Wrap tightly and freeze up to 1 month; reheat directly from frozen or thaw overnight.

Room temperature: Not recommended; the quiche contains dairy and eggs.

Make-Ahead Tips

• The dough can be prepared 24 hours ahead; keep wrapped in the fridge.
• Custard filling can be whisked ahead and stored covered in the fridge for up to 12 hours.
• Quiche reheats well in a 160°C oven for 15 minutes.