Quiche Lorraine - Carême Pastry

Name: 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.

www.caremepastry.com.au

Classic Quiche Lorraine with smoky bacon and Gruyère in a flaky Sour Cream Shortcrust pastry—perfect for special occasions or brunch.

View full recipe on www.caremepastry.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.caremepastry.com.au.

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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.