Quiche Lorraine

Instructions

1. In a bowl, combine flour and butter. Rub together until the mixture resembles breadcrumbs.
2. Add cold water gradually and mix until a dough forms. Wrap in plastic wrap and refrigerate for 30 minutes.
3. Preheat the oven to 190 degrees Celsius. Roll out the dough and line a 23 cm tart pan. Prick the base with a fork.
4. Blind bake the pastry for 15 minutes using baking beans or rice. Remove the weights and bake for another 5 minutes.
5. In a pan, cook the diced bacon until crispy. Drain on paper towels.
6. In a bowl, whisk together eggs, cream, milk, salt, pepper, and nutmeg.
7. Spread the bacon and grated cheese evenly over the baked pastry shell.
8. Pour the egg mixture over the bacon and cheese.
9. Bake the quiche in the oven for 30-35 minutes, or until the filling is set and golden brown.
10. Allow the quiche to cool slightly before slicing and serving.

Prep

• Refrigerate the pastry dough for at least 30 minutes before rolling out.