Quiche Lorraine

Here comes the final recipe from my cooking class. In fact the best one. It was very easy to make and one of my favorite. The Chef told me that we can be as creative as we want with this dish. But, we made the most basic and traditional version using Smoked bacon. It was very delicious.

Ingredients:

Short pastry dough - 1

Eggs - 2

Milk - 250 ml

Whipping cream (35% fat) - 250 ml

Salt - to taste

Cayenne pepper - to taste

Nutmeg - 1 pinch

Smoked bacon - 200 gms

Gruyere cheese - 200 gms

Procedure: 

1. Cute the bacon in to 'lardons'. 
2. Saute the smoked bacon in a hot frying pan with a little oil and then place them on a absorbing paper.
3. Take the Quiche mould and butter it generously. Dust the mould with some flour and keep it aside.
4. Whisk eggs and add milk, cream seasoning and blend well.
5. Cut the pastry dough in to the shape of the mould and place it in to the mould and press it gently.
6. Place the bacon and half the cheese on the bottom of the tart. Pour the batter from step 3 on the top.
7. Place the other half of the cheese on the top
8. Cook in a hot oven (200 C) for 35 - 40 mins
9. Leave to cool for 5 minutes before serving warm.

Enjoy with some nice wine!!!!

Note: Parmesan can also be used to make Quiche. It is very important to note that mozzarella cannot be used to make quiche.