Quiche lorraine

Ingrédients pour 8 parts

• 3 eggs
• 200 g. lardons
• 250 g. crème fraîche
• 1 puff pastry
• 150 g. gruyère

Ustensiles

• mixing bowl
• oven
• pie dish

Préparation

1. 1

   Preheat the oven to 180°C.

2. 2

   Roll out the shortcrust pastry in a previously buttered tart tin and prick the bottom with a fork to prevent it from swelling during cooking.

3. 3

   In a frying pan over medium heat, brown the smoked bacon until lightly browned. Drain to remove excess fat.

4. 4

   In a bowl, beat the eggs, then add the crème fraîche. Season with salt and pepper.

5. 5

   Spread the smoked bacon over the tart base and sprinkle with grated Gruyère cheese.

6. 6

   Carefully pour the egg and cream mixture over the bacon and cheese.

7. 7

   Bake the quiche in the preheated oven and cook for about 35 minutes, until golden brown and the filling has set.