A classic savoury tart flavoured with bacon and guyere cheese, serve with a simple mixed leaf salad.
Quiche Lorraine
Serves: 4 - 6
Prep/Cook Time: 70 mins plus cooling
Skill Level: Intermediate
Ingredients
- 445g Carême Sour Cream Shortcrust Pastry, defrosted
- 200g Bacon, chopped
- 200g Gruyere grated
- 4 Eggs
- 200ml Crème Fraiche
- 200ml Thickened cream
- ¼ teaspoon freshly grated nutmeg
Method
- Pre-heat oven to 180c fan-forced (200c non-fan). Use a 26cm round plate to cut a circle of pastry, line a 22cm loose-bottomed tart tin with the pastry (remaining pastry can be returned to freezer if within 24 hours of defrosting). Line pastry with baking paper and fill to the top (this supports the sides as well as weighing down base during baking) with baking weights. Bake in oven for 25 minutes or until sides look golden. Remove from oven and scoop out baking weights, remove paper and pop back in the oven for 8 minutes until base of tart is golden. Reduce oven to 160c fan-forced.
- Lightly sauté the bacon, then drain on kitchen paper. Spread this over the base of the tart shell followed by the grated gruyere.
- Whisk the eggs, crème fraiche and cream together, add nutmeg then season with salt and pepper. Pour the mixture into the pastry case.
- Bake for 30 minutes or until set and golden at 160c fan-forced. Remove from oven and leave for 20 minutes or so before removing tart tin, serve at room temperature the same day. Serve with a green salad.
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