Marion, Pierre’s sister, also gave me a recipe for a traditional Quiche Lorraine, so I thought I might just spoil you and give you both. Make them both and then please write and tell me which you prefer. A photo would be great too – am I cheeky or what!?
1 short crust pastry, bought or homemade
200g smoked streaky bacon, thick cut (poitrine fumee)
8 eggs (see note)
500ml cream or crème fraiche
Salt and pepper
(NOTE: You can replace half the eggs with 100g grated cheese, emmental or gruyere)
1. Place the pastry in a deepish pie dish (about 26cm diameter). Preheat the oven to 220C/400F.
2. Cut the bacon into small cubes, place in a saucepan and cover with water. Boil for 2-3 minutes, drain and then fry in a frying pan till golden brown.
3. Beat the eggs well and then add the cream and combine well. Add the bacon, salt and pepper. Don’t use too much salt as smoked bacon is often quite salty.
4. Pour the mixture onto the pastry and baked for 20 minutes. Turn the heat down to 180C/325F and bake for a further 20 minutes.