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- Cuisine: French
- Serves 6
Ingredients
A batch of quiche pastry
2 egg yolks and 2 whole eggs
100 ml milk
300 ml cream
Salt and finely ground black pepper
2 pinches freshly grated nutmeg
100 g bacon, diced
1 tsp butter
100 g Gruyere cheese, grated or other cheese
Preparation
Preheat the oven to 230°C.
Roll out the quiche pastry on a floured surface and cut a circle to fit your quiche tin and to overlap the sides a little. Lay the pastry over the tin and gently pat down all round the tin.
Trim the edges and line the pastry with foil. Fill the pastry base with pastry weights, (or with rice or dried beans).
Cook pastry in the preheated oven for about 12 minutes, then take out and carefully remove the foil and weights.
In a bowl, combine the yolks, eggs, milk and cream with a whisk. Season to taste with salt, pepper and freshly grated nutmeg.
Lower the oven temperature to 180°C.
In a frying pan, cook the bacon for 3 minutes in the butter, then drain the bacon.
Sprinkle the partially cooked pastry shell with the bacon and grated cheese and pour the egg preparation on top. Place it carefully in the oven and cook for about 20 - 25 minutes.
The quiche is cooked when the filling is set and the top is golden brown.
When cooked, remove from the oven and wait about 10 minutes before unmoulding.
French Restaurants
Displaying 10 of 245 French Restaurants.
| Restaurant | Suburb | |
| 1. | La Chaumiere | Darwin |
| 2. | Le Provencal | South Hobart |
| 3. | Lebrina | New Town |
| 4. | Absolutely Chez Uchino | Mosman Park |
| 5. | Arc of Iris | Margaret River |
| 6. | The Loose Box | Mundaring |
| 7. | La Guillotine | Adelaide |
| 8. | Magill Estate Restaurant | Magill |
| 9. | The Manse | North Adelaide |
| 10. | Baguette | Ascot |
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