Instructions
- Prepare the Pâte Brisée: In a food processor, pulse together the flour and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, pulsing until the dough just comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Preheat oven to 375°F (190°C).
- Roll out the chilled dough on a lightly floured surface and transfer to a 9-inch tart pan with a removable bottom. Press the dough into the pan and trim the edges. Prick the bottom of the crust with a fork.
- Blind bake the crust for 20 minutes. To blind bake, line the crust with parchment paper and fill with pie weights or dried beans.
- Prepare the Filling: In a skillet, cook the bacon lardons until crispy. Remove from skillet and drain on paper towels.
- In the same skillet, melt the butter and sauté the shallots until softened and translucent.
- In a bowl, whisk together the eggs, crème fraîche, nutmeg, salt, and pepper. Stir in the black truffle oil.
- Sprinkle the cooked bacon, sautéed shallots, and Comté cheese evenly over the pre-baked crust.
- Pour the egg mixture over the bacon, shallots, and cheese.
- Bake for 35-40 minutes, or until the quiche is set and golden brown. Let cool slightly before serving.
