Quiche Lorraine

This is an absolute French classic & the recipe I am sharing here is the original one, though these days there are so many different ingredients that can be added to Quiche from Mediterranean vegetables (check out my recipe) to salmon & spinach. I always eat Quiche with a simple side salad, made of lettuce & tomatoes, on the side. I am using shop bought pastry, as I really do not enjoy making pastry & I find the quality these days is perfectly good enough to be used.

4 Servings

Ingredients:

150gr bacon lardons

1 ready-to-use round shortcrust pastry

3 eggs

250gr cream

1/3 tsp nutmeg

S&P

Instructions:

Heat oven to 200c. Fry lardons until cooked through & slightly crisp.

Roll out pastry onto a pie oven tray & stab the bottom multiple times with a fork.

In a bowl, mix eggs, cream, nutmeg, S&P.

Scatter lardons onto pastry & pour over the cream mixture.

Bake for 25-30 minutes.