How to Make a Quiche Lorraine

Ingredients:

• 1 9-inch pie crust – see our recipe for short-crust pastry.
• 6 slices bacon, chopped into lardons. Why not try beechwood smoked bacon for just that bit of extra richness.
• 1 small onion, diced
• 1/2 cup grated extra mature Cheddar cheese or Gruyere cheese if that’s not available.
• 4 large eggs – free range if possible!
• 1 cup heavy cream or double cream
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground nutmeg

Preparation:

1. Preheat oven to 375°F (190°C).
2. In a skillet over medium heat, cook the bacon until crispy. Remove with a slotted spoon and set aside on paper towels.
3. Add the onion to the bacon grease and cook until translucent, about 5 minutes.
4. In a bowl, whisk together the eggs, cream, salt, pepper, and nutmeg.
5. Add the bacon and onion to the bottom of the pie crust.
6. Sprinkle the cheese over the bacon and onion.
7. Pour the egg mixture over the cheese.
8. Bake in the preheated oven for 35-40 minutes, or until the center is set and the top is golden brown.
9. Let the quiche cool for 10 minutes before slicing and serving.