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Before starting this Quiche Lorraine recipe, make sure you have organised all the necessary ingredients.
Flour the kitchen worktop and roll out the shortcrust pastry.
Wrap the pastry around the rolling pin.
Grease a baking sheet. Place the rolled-out pastry into a tart ring. Line with your fingers.
Cut the pastry excess with the rolling pin and discard the scraps. Set aside in the fridge for at least 30 minutes.
Lay a sheet of greaseproof paper on the pastry, then place the baking beans (ceramic or aluminium) on top...
... and bake blind.
When the pastry shell is half-cooked, remove the beans and resume baking the pastry.
In a frying pan, brown the smoked bacon, without adding fat.
In a mixing bowl, pour the whipping cream.
Add the eggs and egg yolks...
...then the salt, pepper and nutmeg. Make sure not to add too much salt in the quiche mix, as the bacon is already salted.
Whisk well until homogeneous.
Sprinkle the pastry shell with grated emmental (optional). (This version is a variation, as grated cheese is not normally used in the traditional Quiche Lorraine recipe.)
Drain the pan-fried bacon, and place it on top of the cheese...
...distributing it evenly on the surface.
Add the quiche mix...
...and fill up to the rim.
Preheat the oven to 180°C (gas 4) and bake for 25 to 30 minutes.
When cooked, take the quiche out of the oven and remove the tart ring (mind your fingers!).
This dish is delicious hot or warm, served with a salad.
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