Follow these steps for perfect results
shortcrust pastry
rolled
gruyere cheese
thinly sliced
bacon
chopped
eggs
beaten
cayenne pepper
nutmeg
grated
single cream
Preheat oven to 200C (400F) Gas mark 6.
Line an 18-cm (7-in) flan tin or sandwich cake tin with the shortcrust pastry.
Place a layer of thinly sliced gruyere cheese on the pastry.
Add a layer of chopped bacon on top of the cheese.
Repeat the layers of cheese and bacon until both ingredients have been used up.
In a separate bowl, mix the beaten eggs with cayenne pepper, grated nutmeg, and single cream (or top of milk).
Pour the egg mixture over the cheese and bacon mixture in the flan case.
Bake near the top of the oven for about 30 minutes, until the pastry is golden brown and the filling is set.
Serve the Quiche Lorraine hot or cold.
Expert advice for the best results
Blind bake the pastry for a crisper crust.
Use high-quality cheese for the best flavor.
Let the quiche cool slightly before serving for easier slicing.
Everything you need to know before you start
15 minutes
Can be made a day in advance.
Garnish with fresh parsley or chives.
Serve with a side salad.
Serve as part of a brunch spread.
Such as Sauvignon Blanc or Pinot Grigio
Discover the story behind this recipe
A staple of French cuisine, often served at celebrations and gatherings.
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