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Quiche Lorraine

Name: Quiche Lorraine
Cook time: 1 h
Yield: 1 large quiche (serves 6)
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

June 22, 2016 (Last Updated: January 11, 2019)

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Quiche Lorraine

Serves: 1 large quiche (serves 6)

Cooking Time: 1 hour

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

Preheat the oven to 200°C. Roll out the pastry to fit a 25cm tart tin and blind bake in the tin, 15 minutes.

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.

Remove the quiche from the oven, top with the pancetta and bake further until set, about 15 minutes.

Heat the olive oil in a saucepan over low heat. Add the tomatoes, thyme and garlic, and fry, about 5 minutes.

Serve the quiche topped with the tomatoes.