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Quiche Lorraine

The original quiche: homemade shortcrust pastry, crisp bacon lardons and a soft, just-set egg and cream filling.

⏱ 60 min🍽 Serves 6

Ingredients

• 🌾Flour200 g
• 🧈Butter100 g
• •Water4 tbsp
• 🥚Eggs3
• 🍶Cream200 ml
• 🥛Milk200 ml
• •Bacon lardons200 g
• •Salt
• •Pepper
• •Nutmeg

Method

1. Heat the oven to 200 °C. Rub the cold diced butter into the flour with a pinch of salt, add the water and bring together into a ball.
2. Roll out the pastry, line a 26 cm tin and prick the base with a fork.
3. Fry the lardons in a dry pan for 5 minutes and drain.
4. Beat the eggs with the cream and milk, add pepper and a pinch of nutmeg. Go easy on the salt.
5. Scatter the lardons over the pastry and pour in the filling.
6. Bake for 30 to 35 minutes until golden and just set.

💡 Tip : The bacon is already salty: taste before salting the filling.

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