Ingredients

• 1 shortcrust pastry(250g)
• 200 g smoked bacon lardons
• 4 eggs
• 300 ml heavy cream(35%)
• 150 ml whole milk
• 100 g grated Gruyère cheese(optional, non-traditional)
• 1 pinch grated nutmeg
• 1 Salt and white pepper
• 1 tablespoon butter

Instructions

1. 1

   Preheat the oven to 180°C. Butter a 28 cm tart pan.

2. 2

   Roll out the shortcrust pastry and place it in the pan. Prick the bottom with a fork.

3. 3

   Cover the pastry with parchment paper and dried beans (or baking weights). Blind bake for 10 minutes. Remove the paper and beans, continue baking for 5 minutes.

4. 4

   Sauté the bacon lardons in a dry pan until lightly golden. Drain on paper towels.

5. 5

   In a bowl, whisk the eggs with the cream and milk. Season with salt, pepper, and nutmeg. Be careful not to over-salt (the lardons are already salty).

6. 6

   Spread the bacon lardons over the pre-baked tart crust. Sprinkle with Gruyère if using (note: the traditional version does not contain it).

7. 7

   Gently pour the egg mixture over the bacon lardons. Bake for 30-35 minutes until the quiche is golden and the filling is slightly wobbly in the center.

8. 8

   Let cool for 10 minutes before unmolding. Serve warm or at room temperature with a green salad.