I have made a quiche loraine before and this one is a deviation of it. It differs for the added cheese and the addition of cherry tomatoes. The resulting quiche tastes differently but it is as good as the previous one.
Ingredients:
- 400g shortcrust pastry
- 300g bacon
- 1 tablespoon of nutmeg
- 6 eggs
- 250g sour cream
- 200ml milk
- 200g emmental cheese (grated)
- pepper
- 200g cherry tomatoes (cut in half)
Directions:
- Stretch the shortcrust pastry to fit the tart pan. My pan is very big (32cm diameter). Lay it on the bottom of the tart pan. Sting the pastry with a fork.
- Cook the bacon but not completely. You do not need extra oil, the bacon has plenty. Let them cool 10 minutes.
- Beat the eggs and mix them with sour cream, milk, nutmeg and pepper.
- Add the bacon in the tart pan over the shortcrust pastry.
- Pour the eggs composition over he bacon.
- Add the grated emmental cheese.
- Distribute the half cherry tomatoes over.
- Decorate more if you like with the remaining pastry (if it happens to remain).
- Bake the quiche in the preheated oven at 200ºC for 45 minutes.
This is a version of my previous Quiche Loraine.
3 comments:
What do I do with the 200ml of milk?
And a full Tablespoon of nutmeg? Not a teaspoon?
The milk indeed I forgot to mention it at step 3. I'll make the correction and thank you for bring this to my attention. As for nutmeg, yes it is a tablespoon.
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