Classical Quiche Lorraine
100 grs ready pastry
1 onion, finely chopped
3 bacon rashers, chopped
4 pork loin slices, chopped
a handful of chredded cheese (any type of cheese will do the work)
Before you start anything make sure you preheat the oven to 170°C.
Then start with rolling the pastry in order to line a a 25 – 30cm tart pan. Roll the rolling pin over the edges of the pan and cut any excess pastry from the edges. Place on top a baking paper and add in the middle of it any sort of pastry weights. I use uncooked black beans or chickpeas. Place the tart pan in the oven and cook for 7-15 minutes. Remove and let it aside.
Time to prepare the filling. In a frying pan add the olive oil, the chopped onion and cook until it gets a goldish color. Add the chopped piece of bacon and pork loin and stear for a few minutes. Drain off any excess juice and let them aside. In a bowl beat your eggs with the cream.
In a deep bowl break whisk all eggs with the cream. Take your tart, add some cheese and the meat and then pour the egg mixture. Add the remaining cheese and bake in oven for 40-45 minutes!
Remove from the oven and let it rest for 15 minutes. Serve it with green salad! Bon Apetit mes amies!