Ingredients :
• 250 g / 8 oz shortcrust pastry
• 45 cl / 15 fl oz double cream (heavy cream)
• 4 eggs
• 50 g / 2 oz smoked bacon, diced
• 25 g / 1 oz butter, cut in small dices
• 1 pinch of salt
• 1 pinch of pepper
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Quiche Lorraine
Preparation:
• Preheat the oven at thermostat 7 (210°C / 410°F).
• Line a 25 cm pie dish with the shortcrust pastry. Prick the pastry with a fork.
• Beat the cream and eggs together, add a pinch of salt and a pinch of pepper.
• Sprinkle the dices of bacon into the pie shell, and pour the mixture made with eggs and cream.
• Add the small dices of butter.
• Cook in a hot oven for about 25 minutes.
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