Quiche Lorraine

Quiche Lorraine
2 cups Lardons
3 eggs
3 tbsp crème fraîche
3 cups Gruyère cheese, grated
Shortcrust pastry made with grated Parmesan and chopped thyme leaves

  1. Heat oil in a frying pan
  2. Add the lardons
  3. Cook till starting to brown
  4. Break the eggs into a large bowl
  5. Gently beat the eggs
  6. Gently fold the crème fraîche into the beaten egg, avoiding mixing in too much air
  7. Gently mix in 2 cups of the grated Gruyère and the lardons
  8. Butter the base and sides of a quiche tin/dish
  9. Dust the buttered tin with flour
  10. Roll the pastry thinly
  11. Line the quiche tin with pastry and trim the top flush with the tin sides
  12. Pour in some of the mixture, but do not overfill
  13. Top with the remaining grated gruyère cheese
  14. Place in the oven pre-hearted to medium-hot for about 15 minutes or until the top is golden


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