Cook and Scale
Quiche Lorraine
6 servings · 65 min total
The classic French bacon and cheese custard tart in crisp pastry. A brunch and picnic legend, delicious warm or cold.
Ingredients
- 1 puff pastry sheet
- 200 g bacon, diced
- 4 egg
- 3 dl heavy cream
- 1 dl milk
- 120 g Gouda, grated
- 1 pinch ground nutmeg
- 1 tbsp butter
- salt to taste
- black pepper to taste
Contains: Gluten, Milk, Egg
Allergen info is best-effort — please verify yourself.
Method
- 1.
Line the tart tin — Heat the oven to 190°C. Line a 24 cm tart tin with the puff pastry, prick the base, and chill while you prepare the filling.
- 2.
Fry the bacon — Melt the butter in a pan and fry the bacon for 6 minutes until golden. Drain on paper and scatter over the pastry base with the grated cheese.
- 3.
Pour in the egg custard — Whisk the eggs with the cream, milk, nutmeg, and a little salt and pepper. Pour over the bacon and cheese in the pastry case.
- 4.
Bake until set — Bake for 40 minutes until puffed, golden, and just set in the centre. Let stand for 10 minutes before slicing and serving warm.