Imprimer la recette

Serves : 6 people

Preparation : 30 minutes

Cooking : 45 minutes

Ingredients

For the shortcrust pastry
8.8 oz of flour T65
3.5 oz of butter
3.4 fl oz of water
salt

For the filling
3.4 fl oz of heavy cream
3.4 fl oz of milk
3 eggs
7 ¾ oz of smoked bacon bits
salt, pepper

Kitchen utensils
pie pan
pastry whisk
mixing bowl

Instructions

Prepare the shortcrust pastry as described in .

Butter a pie pan and press the dough into it.
Prick the bottom of the pie crust with a fork.

Cook the bacon bits for a few minutes and set them aside on paper towels.

Crack the eggs into a mixing bowl.
Whisk them together with the milk, then with the cream.

Grate the Gruyère and add it to the mixture, then whisk again.
Add the bacon bits, and season with salt and pepper.
Mix until the texture is smooth.

Preheat the oven to 180°C.
Spread the bacon bits over the bottom of the tart shell.
Cover everything with the filling and bake for 45 to 50 minutes.

The Chef’s Tip

Keep an eye on it while baking; the quiche should turn a nice golden brown, but without burning (in the photo, it’s overcooked)!

My homemade Quiche Lorraine