Quiche Lorraine

Serving: 235 g

Ingredients

• puff pastry40 g
• eggs65 g
• heavy cream55 g
• bacon35 g
• gruyere20 g
• onion20 g

Recipe steps

1. Line a tin with the pastry and blind-bake it until dry and pale. A raw base under a wet custard is the classic failure.
2. Render the bacon with the onion and drain off the fat.
3. Beat the eggs with the cream and plenty of nutmeg and pepper; the true Lorraine has no cheese, but most cooks add it anyway.
4. Scatter the bacon over the base, pour the custard in, top with the cheese.
5. Bake at 170C for about 35 minutes until barely set with a faint wobble at the centre; carry-over heat does the rest.

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