Quiche Lorraine with Linette

Quiche Lorraine with Linette



Ingredients :

  • 1 puff pastry case
  • 4 large eggs
  • 284ml carton of single cream
  • 150ml milk
  • 2 table spoons of linette
  • 1 pack of smoked dry cure bacon
  • shallots
  • Gruyere cheese (grated) 


  • Preheat the oven to 180C. Heat the frying pan and stir in the bacon, heat for a minute until lightly cooked
  • Beat the eggs, creme, milk and Linette together with a fork then add cheese and shallots. 
  • Stir in half the bacon and carefully pour the mixture into the baked pastry case then scatter over the remaining bacon.
  • Bake for 35-40 minutes until the filling is set, starting to turn golden and slightly puffed up above the pastry case. 
  • Allow to cool before removing from the tin. Serve warm or at room temperature.

Enjoy !


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