Quiche Lorraine

Savory pie with a flaky crust filled with bacon and creamy custard.

Ingredients

• 1 sheet shortcrust pastry
• 200 g bacon
• 3 eggs
• 200 ml cream
• 100 g grated Gruyère cheese
• pinch nutmeg

Method

1. Preheat the oven to 180°C (356°F).
2. Line a tart tin with pastry and blind bake for 10 minutes.
3. Fry bacon until crispy and drain excess fat.
4. In a bowl, mix eggs, cream, and nutmeg.
5. Scatter bacon and cheese over the pastry, then pour in egg mixture.
6. Bake for 20 minutes until golden and set.

Chef's tips

• Ensure the pastry is well baked to avoid soggy bottoms.