Quiche Lorraine

INGREDIENTS

• 200 g bacon
• 100 g leek
• 5 eggs
• 200 ml cream
• Nutmeg
• Salt
• Pepper
• Shortcrust pastry
• 200g emmental cheese

METHOD

1. Place the bacon strips in a pan with the leek slices. Cook until golden.
2. Pour the eggs into a bowl, add salt, pepper, nutmeg, and cream, and mix.
3. Place a sheet of shortcrust pastry on a round baking tray. Arrange the shortcrust pastry, pressing the edges and removing the excess.
4. Prick the pastry with a fork.
5. Add the leek and bacon mixture.
6. Add cheese cubes and pour over the egg and cream mixture. Bake at 180ºC (356ºF) for 45 minutes.