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Quiche Lorraine with Turmeric Curry Crust
A twist on the classic French quiche Lorraine featuring a homemade buttery crust colored and flavored with turmeric and Madras curry, filled with a rich custard of eggs, cream, milk, and smoky lardons. Perfect for brunch, lunch, or dinner.
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Critical Success Points
- • 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.
Safety Warnings
- • Handle the hot oven and pan with oven mitts to avoid burns.
- • Ensure the custard reaches an internal temperature of at least 70°C to safely cook the eggs.
- • When blanching lardons, watch the pot to prevent boiling over.
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