3 Happy Eggs, beaten
200g ready-made shortcrust pastry
200g pack smoked lardons or dry cure bacon, chopped
50g gruyère or cheddar, diced
200ml crème fraîche
200ml double cream
1 white onion, chopped
pinch of ground nutmeg
splash of olive oil
salt & pepper
- Preheat oven to 220 C / Gas 6.
- Roll the pastry out on a clean work surface until it’s slightly larger than the quiche dish. Line the quiche dish with the shortcrust pastry. Using a fork, prick the base a couple of times. Line with parchment/baking paper and add ceramic baking beans to the pastry. Bake in the oven for 20 minutes, then remove.
- Meanwhile, prepare the filling. In a frying pan, cook the bacon until crispy. Remove from the frying pan and set aside. Then cook the onion in the frying pan for 5 minutes.
- In a large bowl, mix together the double cream, crème fraiche and beaten eggs. Add a pinch nutmeg and salt & pepper to taste.
- Reduce the oven temperature to 180 C / Gas 6. Add the cooked bacon and onions to the pastry base.
- Dice three quarters of the 50g gruyère into small cubes and then grate the rest. Scatter the diced gruyère over the pastry case.
- Pour the filling mixture into the pastry, covering the other ingredients. Then scatter the remaining grated cheese over the top.
- Place the quiche in the oven and bake for 30-40 minutes. To check it’s cooked, place a knife into the centre of the quiche – if it comes out clean, it’s cooked. It may be necessary to cover the edges of the pastry with foil during cooking to prevent the pastry burning and allow the filling to cook through.
- Once cooked, allow to stand for 10 minutes before serving.
Serve with a green side salad.