Quiche Lorraine

Quiche Lorraine

Ingredients

• 300 g shortcrust pastry (or 1 recipe pâte brisée)
• 200 g smoked lardons
• 6 eggs
• 400 ml crème fraîche or heavy cream
• 200 ml whole milk
• pinch of nutmeg
• salt and black pepper

Instructions

1. Line a 28 cm deep tart tin with the pastry, prick, chill 20 min.
2. Blind-bake at 190°C for 15 min with weights, then 5 min uncovered.
3. Brown the lardons in a dry pan and drain.
4. Whisk eggs, crème fraîche, milk, nutmeg, pepper and a little salt.
5. Scatter lardons in the shell, pour over the custard.
6. Bake at 180°C for 30–35 min until just set with a slight wobble; rest 15 min before slicing.