Traditional Quiche Lorraine

Total Time: 1 hr 10 mins Preparation Time: 40 mins Cook Time: 30 mins

Ingredients

• 200 g shortcrust pastry
• 150 g bacon (lardons)
• 2 eggs
• 2 egg yolks
• 1/4 liter heavy whipping cream
• 1/4 liter milk
• salt
• pepper
• nutmeg

Recipe

• 1 preheat oven to 200 degrees celsius.
• 2 roll out the pastry with a rolling pin on a lightly floured surface.
• 3 grease a tart dish and place pastry inside using the rolling pin.
• 4 trim the excess with the rolling pin.
• 5 pinch the sides and press the pastry into pan with your fingers.
• 6 let pastry chill in the fridge for a minimum of 30 minutes.
• 7 place baking paper in tart and fill with baking beads.
• 8 bake until the pastry is half-way cooked. remove the beads and finish cooking the shell.
• 9 in a pan cook the bacon. set aside.
• 10 in a large mixing bowl combine the cream and milk.
• 11 separate the yolks and add to milk and cream mixture.
• 12 whisk the egg whites until just about stiff.
• 13 add the egg whites to the mixture.
• 14 add pepper, salt and nutmeg as desired, being sure to not over salt as the bacon is quite salty already.
• 15 whisk until everything is well mixed.
• 16 (optional: cover the bottom of the shell with the cheese).
• 17 cover bottom with bacon, spread evenly.
• 18 add egg mixture and fill to rim of the dish.
• 19 bake at 180 degrees celsius for 25-30 minute.