Quiche Lorraine

🥘 Ingredients

Shortcrust pastry

• butter (cut into pieces)
  100 g
• flour
  200 g
• salt
  1 pincée

Miguenne

• eggs
  4
• nutmeg
• pepper
• smoked bacon (sliced into small pieces)
  200 g
• thick crème fraîche
  20 cl

🍳 Cookware

• mixing bowl
• tart dish

1. 1

   Preheat the oven to 200 °C.

Shortcrust pastry

1. 1

   Put the flour , the salt and the butter in a mixing bowl . Mix with your fingertips, add a little water, then knead until you get a smooth ball of dough.

   flour: 200 g, salt: 1 pincée, butter: 100 g (cut into pieces)
2. 2

   Roll the dough out on a floured work surface, then lay it gently into a tart dish .

Miguenne

1. 1

   Spread the smoked bacon over the pastry.

   smoked bacon: 200 g (sliced into small pieces)
2. 2

   Prepare the miguenne: beat the eggs with the thick crème fraîche . Add pepper and a little nutmeg — above all do not add salt, the bacon takes care of that.

   eggs: 4, thick crème fraîche: 20 cl, pepper, nutmeg
3. 3

   Pour the miguenne over the pastry and bake ⏱️ 30 minutes .
4. 📝

   Serve it "chevelotte": creamy and piping hot. And with no cheese — that's rule number one.