Quiche Lorraine

This classic Quiche Lorraine is a celebration of simple, quality ingredients – salty, smoky bacon and Gruyère cheese are combined with a decadent, creamy egg mixture to create the perfect filling match for the golden, flaky Sour Cream Shortcrust case.

Prep Time: 25 minutes
Cook Time: 1 hour
Serves: 6
Skill Level: intermediate

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Where to buy Carême Pastry

Ingredients

1 (445g packet) Carême Sour Cream Shortcrust Pastry, defrosted
200g bacon, chopped
200g Gruyère cheese, grated
4 eggs
200ml Crème Fraiche
200ml thickened cream
¼ teaspoon nutmeg, freshly grated.

Method

Pre-heat oven to 180°C fan-forced (200°C non-fan). Using a 26cm round plate, cut a circle of pastry and use it to line a 22cm loose-bottomed tart tin (remaining pastry can be returned to freezer if within 24 hours of defrosting).
Line the pastry with baking paper and fill it to the top (to support the sides as well as weighing down base during baking) with baking weights.
Place into the oven to bake for 25 minutes, or until sides look golden. Remove from the oven and scoop out the baking weights, remove the paper and pop back in the oven for 8 minutes, or until base of tart is golden. Reduce oven to 160°C fan-forced.
Lightly sauté the bacon, then drain on kitchen paper. Spread this over the base of the tart shell, followed by the grated Gruyère.
Whisk the eggs, Crème Fraiche and cream together, add nutmeg then season with salt and pepper. Pour the mixture into the pastry case.
Bake for 30 minutes, or until set and golden. Remove from the oven and set aside to cool for 20 minutes, then remove the quiche from the tart tin.