Quiche

Ingredients

• Shortcrust pastry 250 g
• Eggs 4
• Heavy cream 200 ml
• Milk 100 ml
• Gruyère cheese, grated 120 g
• Smoked bacon or lardons 150 g
• Onion 1, sliced
• Nutmeg a pinch
• Salt and black pepper to taste

Instructions

1. 1

   Roll out the pastry, line a 23 cm tart tin, prick the base and chill 15 minutes.

2. 2

   Blind-bake the shell at 190 C for 15 minutes, then remove the weights.

3. 3

   Fry the bacon and onion until golden and spread over the pastry base with the grated cheese.

4. 4

   Whisk the eggs, cream, milk, nutmeg, salt and pepper into a smooth custard.

5. 5

   Pour the custard into the shell over the filling.

6. 6

   Bake at 180 C for about 30 minutes until the centre is just set and the top is golden.

7. 7

   Cool 10 minutes so it firms up, then slice and serve warm.