Quiche Lorraine - 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.
• 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.
• 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.