Quiche Lorraine

Makes 1 x 16 cm quiche

(4 to 6 portions)

  • 1 baked quiche base of 16 cm
  • 100 g gruyère cheese, grated
  • 15 ml butter
  • 250 g back bacon, cut into small cubes
  • 2 eggs
  • 250 ml cream
  • 125 ml milk
  • freshly ground black pepper to taste

Heat oven to 180 ºC. Fill baked base with cheese. Melt butter in pan. Fry bacon until crispy and drain on kitchen paper. Spread bacon on the cheese. Whisk together eggs, cream and milk, and season with black pepper. Pour over filling and place quiche tin on a baking tray. Place in oven and bake for about 30 to 35 minutes until filling has set.