According to the Lorraine tradition, the Quiche Lorraine is a savoury pie made of a shortcrust pastry filled with a mix of eggs and cream, and smoked bacon. Adopted by French people for a long time, it is part of the French culinary heritage.
- 1 block of
- x 3
- 300 mL
- 250 mL
- 200 g
Grease a tart pan with butter. Line the pan with the pastry. Prick the pastry all over with a fork to prevent it from puffing up.
Dice the bacon. Fry the bacon on a high heat until it turns golden brown, then blot it to remove the fat.
Break the three eggs into a mixing bowl, then pour in the crème fraîche and mix everything together with a whisk. Add the milk gradually, mixing continuously with the whisk. Season with salt, pepper and a pinch of nutmeg.
Scatter the bacon pieces all over the pastry. Pour the quiche filling over the top.
Bake for 30 minutes at 200°C (400°F).