Quiche Lorraine
A savory tart with bacon, cream, eggs, and cheese in a crisp crust.
Ingredients
- Flour200 g
- Butter100 g
- Egg4 pcs
- Bacon or pork belly200 g
- Heavy cream250 ml
- Gruyere120 g
- Nutmeg0.5 tsp
- Salt1 to taste
Instructions
Make the shortcrust pastry from flour, butter, egg yolk, and ice water, then rest it for 30 minutes.
Roll it out and blind-bake the crust at 180°C for 15 minutes with pie weights.
Fry the bacon and spread it over the bottom of the crust.
Make the filling from eggs, cream, salt, nutmeg, and grated Gruyere.
Pour in the filling and sprinkle extra cheese on top.
Bake at 160°C for 30-35 minutes until the filling is set and golden.
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