INGREDIENTS | SERVES 6/8

250g of fresh shortcrust pastry
150g of bacon, diced
4 eggs
2 onions cut into julienned pieces
10g of chopped parsley
200ml of milk
200ml of single cream
100g of roughly grated gruyère cheese
Salt, pepper
Olive oil

PREPARATION
Line the pie dish with baking paper and then roll out the shortcrust pastry to cover the bottom and edges.

Spread the sautéd bacon over the bottom of the dish along with the julienned onion sweated in a little olive oil, then sprinkle the cheese on top.

Beat the eggs in a bowl together with the milk and cream, seasoning with salt and pepper to taste.

Pour the mixture evenly over the dish and garnish with chopped parsley.

Select “PIE” from the “RECIPES” menu then the “QUICHE LORRAINE” menu and confirm.

TIPS AND VARIATIONS
You can also make the following varients of quiche:
• potato and bacon
• leek and ham
• fish and artichoke
• spinach and salmon