My mother’s recipe for the “Quiche Lorraine” (French quiche with diced bacon). Very simple!
Preparation: 5 minutes
Cooking: 30 minutes
Servings: 4 to 6
Equipment: oven, tart tin, large bowl, frying pan
– a roll of shortcrust pastry (ready or make it yourself) or puffy pastry
– 5 eggs
– 200 g diced bacon
– 200 mL crème liquide (single cream)
– 250 mL crème fraîche (double cream)
– 150 g grated emmental
Unroll the pastry in a tart tin, make holes with a fork and cook for 10 minutes in the oven.
Cook the diced bacon on the hob.
In a large bowl, mix the eggs, the cream and the cheese. Season.
Spread the bacon on the pastry, pour the preparation. Spread some cheese on top and cook in the oven for 25-30 minutes.
Enjoy with a salad
Nice for a buffet or for your lunchbox