Quiche Lorraine is an all-around French classic that is easy to make and appreciated by all!
Chef Anne-Sophie Pic, the only woman Chef to hold a three-star Michelin rating shares a quick recipe adding mustard to give a delicious hint of acidity.
Fill the shortcrust pastry dough with 100g of thin strips of bacon, 50g of grated Comté or Gruyere cheese, then pour on a mixture of 12.5cl milk, 12.5 Cl cream, a tablespoon of Dijon mustard, 2 whole eggs and an egg yellow.
Put it in a hot oven at 180° for 35 minutes, then let it rest for 10 minutes out of the oven before tasting.
Small practical trick: Prick the bottom of the pastry dough & then place it in the refrigerator 30 minutes in order to prevent the pastry inflating while cooking; then fill it with the trimming and place in the oven.