Ingredients

• 6 eggs
• 2 cups - 500ml heavy cream
• 150g - 5.2 oz bacon
• 150g - 5.2 oz smoked ham
• Nutmeg - a couple shakes or a few grates
• Salt & pepper
• Pie crust (see my recipe or buy it ) (Approx size of quiche pan: 10.5 inch or 27 cm)

Steps

• Step 1

  Slice the ham and bacon separately and cut into lardons. Add the bacon to a frying pan on moderate heat and fry until slightly crispy, then add the bacon and cook for 60 seconds. Turn off heat and leave aside.

• Step 2

  In a mixing bowl, crack and add the whole eggs, season with salt and pepper and some grated nutmeg. Beat the eggs using a whisk then add the cream, mix well.

• Step 3

  Line a mould with the pastry dough, prick a few holes using a fork, place some parchment paper and add some blind baking beads or rice to keep the pastry flat. Bake for 20 min at 400°F – 200°C

• Step 4

  Once cooked, remove paper, baking beads and arrange the bacon and ham inside the pastry. Gently pour in your egg mixture, but don’t quite fill it to the top just yet. Place it in your oven, then continue filling it whilst in oven (avoids spillage). Fill it to the absolute maximum of your pastry height but do not overflow. Bake for 30 min at 320°F – 160°C

• Step 5

  Leave to cool 30 minutes before removing from tin. Serve and eat warm.

Little Tips

If using my pie crust recipe, the quantities are correct for this recipe. Pie Crust Recipe