Quiche Lorraine

Buttery pastry, silky custard, salty lardons — the French bistro classic.

Ingredients

• 1 sheet Shortcrust pastry
• 150 g Bacon lardons
• 3 Eggs
• 2 Egg yolks
• 300 ml Heavy cream
• 150 ml Whole milk
• 80 g Gruyère, grated
• a pinch Nutmeg, freshly grated

Method

1. Blind bake pastry in a 23cm tart tin at 190°C for 15 min.
2. Cook lardons in a dry pan until golden; drain.
3. Whisk eggs, yolks, cream, milk, salt, pepper, nutmeg.
4. Scatter lardons and cheese into the crust. Pour custard over.
5. Bake at 180°C for 35-40 min until just set. Rest 10 min before slicing.