Savoury custard baked in a pastry shell, the quiche is a French classic that screams simple elegance. An egg and cream custard creates a satin smooth filling while a buttery pastry crust gives the perfect balance of texture.
Originating in Alsace – Lorraine, Quiche Lorraine is by far the most famous and popular. Flavoured with bacon lardons, cheese and nutmeg this quiche is perfect for any meal.
Frozen shortcrust pastry
4 egg yolks
300 ml cream
1 tablespoon butter
120g grated cheese, such as cheddar or Gruyere
Preheat oven to160°C (fan forced) and line a 20cm pastry tin with the pastry. Prick the bottom with a fork and blind bake for 15 minutes, or until the pastry appears dry on the bottom.
In the mean time chop the bacon into a fine cube and melt the butter over a medium heat in a large fry pan. Sauté the bacon for 5 minutes or until it is crispy and remove from the heat.
Whisk the egg yolks in a bowl, add the cream and whisk to combine. Season with a little salt (remember the bacon will be quite salty), pepper and plenty of nutmeg. Arrange the cheese and bacon on the base of the pastry case and pour over the cream mixture. Bake for 30 minutes or until the custard is golden and just set.