How to make Quiche lorraine

Ingredients

• 1 sheet of shortcrust pastry (about 250 g)
• 200 g smoked bacon lardons
• 3 eggs
• 200 ml crème fraîche
• 200 ml milk
• A pinch of nutmeg
• Salt and black pepper

Method

1. Heat the oven to 200°C. Line a tart tin of about 24 cm with the pastry and prick the base with a fork.
2. Bake the empty pastry for about 10 minutes, then lower the oven to 180°C.
3. Fry the lardons in a dry pan until lightly golden, then drain them on kitchen paper.
4. Whisk the eggs, crème fraîche, milk, nutmeg and pepper. Add only a little salt, because the bacon is salty.
5. Scatter the lardons over the pastry and pour in the egg mixture.
6. Bake for 30 to 35 minutes, until the filling is set and golden. Serve warm with a green salad.