Quiche Lorraine
Ingredients
- 400g ready-made shortcrust pastry
- 250ml (1 cup) milk
- 250ml (1 cup) fresh cream
- 3 eggs, beaten
- 2 egg yolks, beaten
- 5ml (1 tsp) nutmeg, freshly grated
- salt and freshly ground black pepper, to taste
- 200g pancetta, sliced into thin strips
- 15ml (1 tbsp) olive oil
- 1 bunch (150g) vine tomatoes
- 2 sprigs fresh thyme, leaves removed
- 1 garlic clove, peeled and chopped
Instructions
1
Preheat the oven to 200°C. Roll out the pastry to fit a 25cm tart tin and blind bake in the tin, 15 minutes.
2
Whisk together the milk, cream, eggs, egg yolks and nutmeg, about 3 minutes. Strain the mixture, season and pour into the prepared tart case. Bake in the oven, 15 minutes.
3
Remove the quiche from the oven, top with the pancetta and bake further until set, about 15 minutes.
4
Heat the olive oil in a saucepan over low heat. Add the tomatoes, thyme and garlic, and fry, about 5 minutes.
5
Serve the quiche topped with the tomatoes.
