Quiche Lorraine

Ingredients

• 1 shortcrust pastry shell
• 150g bacon lardons
• 100g gruyere, grated
• 3 eggs
• 240ml cream
• Nutmeg, salt, and pepper

Method

1. Blind-bake the pastry shell until lightly golden.
2. Crisp the lardons and scatter over the base with the cheese.
3. Whisk eggs, cream, and nutmeg into a smooth custard.
4. Pour over and bake until just set with a gentle wobble.