Quiche Lorraine

The quiche originated from Lorraine (it comes from the German name Kuchen, meaning cake). It has become a classic of French cuisine, and is also widely enjoyed in other countries. In this recipe, I have used an equal quantity of cream and milk. This gives to the custard a light but still creamy consistency.

Ingredients

300g Shortcrust pastry to be used for the pastry case.
2 bacon rashers roughly chopped
125ml of milk
125ml of thickened cream
3 Eggs
Salt and Pepper
Grated nutmeg

Directions

Step 1

Follow our How to make Shortcrust Pastry technique to make a pastry shell for the quiche.

Step 2

Preheat your oven to 180 degrees.

In a small frying pan, cook the bacon pieces until golden.

Step 3

In a bowl, mix together the eggs, cream and milk. Season the egg mixture with the salt, pepper and nutmeg.

Step 4

Scatter the bacon pieces into the pastry shell.

Step 5

Pour in the egg mixture to fill the pastry shell until just below the rim.

Step 6

Bake for 30 minutes or until the filling is set and golden brown.

If eating hot, leave the quiche to set for 5 minutes before serving. Otherwise, Quiche lends itself well to being served cold. To do this, simply allow to cool before refrigerating.