Quiche Lorraine

Name: Quiche Lorraine
Total time: 75 min
Yield: 6
Ingredients: 1 shortcrust pastry shell, 23 cm; 200 g bacon lardons; 150 g Gruyère, grated; 3 eggs plus 2 yolks; 300 ml heavy cream; 100 ml milk; 1 pinch nutmeg; to taste salt and white pepper

Bacon, Gruyère, and a barely-set custard.

Total: 75 min
Active: 25 min
Serves: 6
Cuisine: french

Servings6

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Ingredients

Shell

1 shortcrust pastry shell, 23 cm

Filling

7 oz bacon lardons
5 ½ oz Gruyère, grated

Steps

Blind-bake the pastry at 190°C / 375°F for 20 minutes, remove the weights, and bake 5 more until dry.
Fry the lardons until crisp and drain them.
Whisk the eggs, yolks, cream, milk, nutmeg, salt, and pepper without making it foamy.
Scatter the bacon and cheese in the shell and pour the custard over.
Bake at 160°C / 325°F for 35–40 minutes until barely set with a slight wobble, then cool 20 minutes before cutting.