Quiche Lorraine
Buttery shortcrust filled with bacon, egg, and cream.
- 75 min
- Medium
- 6 servings
- French
- Cooks
- 0
- Photos
- 0
Ingredients
- shortcrust pastry, rolled to fit250g
- bacon, diced200g
- egg4 piece
- heavy cream300ml
- gruyère, grated120g
- nutmeg, grated1 pinch
- salt½ tsp
- black pepper¼ tsp
Method
- 1
Press shortcrust pastry into a tart tin; prick the base and chill 20 minutes.
Cold pastry holds its shape better.
- 2
Blind-bake the crust with parchment and weights at 180°C until pale-golden.
- 3
Render diced bacon in a dry pan until just crisp; drain.
- 4
Whisk eggs with cream, salt, pepper, and a grating of nutmeg.
- 5
Scatter bacon and grated gruyère over the par-baked crust; pour the custard over.
Don't overfill — leave 5mm at the top.
- 6
Bake at 170°C until the centre is just set with a slight wobble; cool 15 minutes before slicing.
Carryover cooking finishes it as it rests.
Per serving
- 520
- kcal
- 18g
- protein
- 22g
- carbs
- 40g
- fat