Quiche Lorraine

Name: Quiche Lorraine
Cuisine: french
Ingredients: 1 sheet (≈250 g) shortcrust pastry; 150 g bacon lardons; 1 small onion, finely diced (optional); 3 large eggs; 200 ml heavy cream; 100 ml whole milk; 100 g grated Gruyère cheese; 30 g grated Parmesan cheese; ¼ tsp ground nutmeg; Salt and freshly ground black pepper to taste

Ingredients

1 sheet (≈250 g) shortcrust pastry
150 g bacon lardons
1 small onion, finely diced (optional)
3 large eggs
200 ml heavy cream
100 ml whole milk
100 g grated Gruyère cheese
30 g grated Parmesan cheese
¼ tsp ground nutmeg
Salt and freshly ground black pepper to taste

Instructions

11. Preheat the oven to 190 °C (375 °F).
22. Line a 23 cm (9‑inch) tart tin with the pastry, prick the base, and blind‑bake on parchment with pie weights for 12 minutes.
33. Meanwhile, sauté the lardons (and onion, if using) in a skillet over medium heat until lightly crisp; drain on paper towels.
44. In a bowl, whisk together the eggs, cream, milk, nutmeg, salt, and pepper until smooth.
55. Sprinkle the cooked lardons, onion, and half of the Gruyère over the pre‑baked crust, then pour the custard mixture over them.
66. Top with the remaining Gruyère and Parmesan, and bake for 25‑30 minutes until the filling is set and golden.
77. Allow the quiche to rest 10 minutes before slicing and serving.

Source: llm-generated