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Quiche Lorraine

Quiche Lorraine

Prep time: 60 minServes: 6

Pairs with

Quiche's egg custard and smoky bacon want a medium-bodied white with acidity or sparkling — classic brunch combination.

Ingredients

  • 1 shortcrust pastry (approx 250g)
  • 200g smoked bacon lardons
  • 1 yellow onion, diced
  • 150g gruyère, grated
  • 4 eggs
  • 300ml cream
  • 200ml milk
  • Nutmeg
  • Salt, black pepper

Method

  1. 11. Line a 24cm tart tin with pastry. Prick the base with a fork. Blind bake at 200°C with baking beans for 15 minutes.
  2. 22. Fry the bacon until crispy. Soften the onion in the fat.
  3. 33. Scatter bacon, onion and cheese into the pastry case.
  4. 44. Whisk eggs, cream and milk. Season with nutmeg, salt and pepper.
  5. 55. Pour the custard into the pastry case.
  6. 66. Bake at 180°C for 30–35 minutes until golden and set but still slightly jiggly in the centre.