Traditional Quiche Lorraine - cooking recipe

Ingredients

200 g shortcrust pastry
150 g bacon (Lardons)
2 eggs
2 egg yolks
1/4 liter heavy whipping cream
1/4 liter milk
salt
pepper
nutmeg

Preparation

Preheat oven to 200 degrees Celsius.
Roll out the pastry with a rolling pin on a lightly floured surface.
Grease a tart dish and place pastry inside using the rolling pin.
Trim the excess with the rolling pin.
Pinch the sides and press the pastry into pan with your fingers.
Let pastry chill in the fridge for a minimum of 30 minutes.
Place baking paper in tart and fill with baking beads.
Bake until the pastry is half-way cooked. Remove the beads and finish cooking the shell.
In a pan cook the bacon. Set aside.
In a large mixing bowl combine the cream and milk.
Separate the yolks and add to milk and cream mixture.
Whisk the egg whites until just about stiff.
Add the egg whites to the mixture.
Add pepper, salt and nutmeg as desired, being sure to not over salt as the bacon is quite salty already.
Whisk until everything is well mixed.
(Optional: cover the bottom of the shell with the cheese).
Cover bottom with bacon, spread evenly.
Add egg mixture and fill to rim of the dish.
Bake at 180 degrees Celsius for 25-30 minute.