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Quiche lorraine

Good Food Magazine
In this classic French recipe, Sara Buenfeld celebrates a tasteful combination of cheese, bacon and cream

Quiche lorraine

Method

1. Preheat the oven to 180°C/gas 4. Heat the oil in a frying pan and stir fry the bacon for a minute.

2. Beat the eggs, cream and milk together with a fork then add the cheese, nutmeg and plenty of seasoning. Stir in half the bacon and carefully pour the mixture into the baked pastry case then scatter over the remaining bacon.

3. Bake for 35-40 minutes until the filling is set, starting to turn golden and slightly puffed up above the pastry case. Allow to cool a little before removing from the tin. Serve warm or at room

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Serves: 6

Prep: 15 min, plus chilling
Cook: 40 min

Ingredients
1 blind-baked shortcrust pastry case, 24cm

For the filling

1 tbsp Olive oil
6 rashers dry-cured bacon, smoked, chopped
5 large Eggs
284ml single cream
150ml Milk
140g Gruyère, finely grated
1 pinch Nutmeg, freshly grated