Quiche Lorraine – Food & Home Magazine

Ingredients

• 400g ready-made shortcrust pastry
• 250ml (1 cup) milk
• 250ml (1 cup) fresh cream
• 3 eggs, beaten
• 2 egg yolks, beaten
• 5ml (1 tsp) nutmeg, freshly grated
• salt and freshly ground black pepper, to taste
• 200g pancetta, sliced into thin strips
• 15ml (1 tbsp) olive oil
• 1 bunch (150g) vine tomatoes
• 2 sprigs fresh thyme, leaves removed
• 1 garlic clove, peeled and chopped