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) 

Preparation: 

• 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 !