David Lebovitz’s French Quiche: Bacon, Green Peas and Tarragon
Find the recipe in David Lebovitz’s memoir, L’appart: The Delights and Disasters of Making My Paris Home
Servings Prep Time
8slices 20
Cook Time
40
Servings Prep Time
8slices 20
Cook Time
40
Ingredients
David’s French Tart Dough
Quiche Filling
Instructions
David’s French Tart Dough
  1. Preheat the oven to 410 degrees Fahrenheit (210 Celsius).
  2. In a medium ovenproof bowl (I used my earthenware), combine the butter, oil, water, sugar and salt. Put the bowl in the preheated oven for 15 minutes, until the mixture is bubbling and begins to brown around the edges.
  3. Wearing oven mitts or something to protect your hands, carefully remove the bowl from the oven. Put the flour into the bowl and stir it in quickly, until the mixture begins to bind and forms a ball that pulls away from the sides of the bowl. (Remember not to touch the bowl as it is hot!).
  4. Transfer the dough to a 9-inch tart mold with a removable bottom and spread it a bit with a spatula to help it cool down.
  5. Once the dough is cool enough to handle (a couple of minutes), pat it into the mold with the heel of your hand (I was able to use a small spatula for most of this) and use your fingers to press it up the sides of the mold. Reserve a small piece of dough for patching any cracks (this will be done after you bake the crust.
  6. Using a fork, prick the dough all over, then bake the tart shell for 15 minutes, or until it’s golden brown. To my delight, you do not need to blind bake this crust as it holds on its own.
  7. Remove the tart shell from the oven; if there are any sizable cracks, use bits of the reserved dough to fill them in, using your pinky to smooth and patch them.
Quiche Filling
  1. Preheat the oven to 375 degrees Fahrenheit (190 Celsius).
  2. Line a baking sheet with parchment paper.
  3. In a medium skillet, cook the bacon over medium-high heat, stirring frequently, until cooked through but not crisp. Transfer the bacon to a paper towel-lined plat to drain. Wipe the excess fat from the pan and add the chopped shallot (or scallions). Cook over medium-high heat, stirring for 1-2 minute, until translucent. Add the peas, season with salt and black pepper, and cook for another minute or two. Remove from the heat.
  4. Now that the tart pastry has come out of the oven, scatter the bacon pieces over the bottom of the baked tart shell. Spread the peas and shallot over the bacon. Place the filled tart shell on the prepared baking sheet.
  5. In a medium bowl, whisk together the heavy cream (or half and half), egg, egg yolks, mustard, cayenne, tarragon, and 1/4 teaspoon salt.
  6. Pour the egg mixture over the bacon and vegetables in the a tart shell, filling it to the rim of the dough. Sprinkle the Parmesan evenly over the top and bake the quiche until it no longer jiggles when you shake the pan and the top is beginning to brown, about 25 minutes. Remove from the oven and let it cool slightly before serving warm or at room temperature (it is also good as leftovers the next day).
  7. Pair with a simple green salad tossed with a classic vinaigrette and a glass of wine.