Traditional Quiche Lorraine

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READY IN: 1hr 10mins
YIELD: 1 Pie
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 200 degrees Celsius.
  • Roll out the pastry with a rolling pin on a lightly floured surface.
  • Grease a tart dish and place pastry inside using the rolling pin.
  • Trim the excess with the rolling pin.
  • Pinch the sides and press the pastry into pan with your fingers.
  • Let pastry chill in the fridge for a minimum of 30 minutes.
  • Place baking paper in tart and fill with baking beads.
  • Bake until the pastry is half-way cooked. Remove the beads and finish cooking the shell.
  • In a pan cook the bacon. Set aside.
  • In a large mixing bowl combine the cream and milk.
  • Separate the yolks and add to milk and cream mixture.
  • Whisk the egg whites until just about stiff.
  • Add the egg whites to the mixture.
  • Add pepper, salt and nutmeg as desired, being sure to not over salt as the bacon is quite salty already.
  • Whisk until everything is well mixed.
  • (Optional: cover the bottom of the shell with the cheese).
  • Cover bottom with bacon, spread evenly.
  • Add egg mixture and fill to rim of the dish.
  • Bake at 180 degrees Celsius for 25-30 minute.
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