Quiche Lorraine

Quiche Lorraine

Serves 2-4


150g flour
Salt. black pepper
3 eggs
75g butter
150g fine, lean, smoked bacon
125g crème fraîche 
1 pinch nutmeg


Sieve the flour into a bowl and make a hollow in the center. Add a pinch of salt, one egg, and the butter cut in small pieces. Knead together the ingredients and the flour and form the dough into the shape of a ball. Squash the pastry flat again and knead it once more into the shape of a ball. Wrap the dough in airtight cling film and put it in the refrigerator for 2 hours.

Preheat the over to 220 °С.
Roll out the dough very thin. Grease a flan or quiche tin with butter (the classic size is 7 ins /18 cm diameter).
Line the tin with the pastry and trim off any surplus. Prick the dough several times with a fork. Bake for 10 minutes and then remove from the oven.
Cut the rind off the bacon and brown them slightly in a frying pan. Beat the two remaining eggs, stir in the crème fraîche and season the mixture with nutmeg, pepper and a very little salt.
Distribute the bacon cubes evenly over the flan case (grated cheese may also be sprinkled in if required). Pour the egg-cream mixture over the bacon. Bake in the oven for about 25 minutes. Serve hot.