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This recipe is part of the #JulyinFrance recipe collection created by Lorena Lys.
From the German Kuchen (meaning Cake) the quiche Lorraine is originally from the region Lorraine as its name indicates. The recipe would date back from the XVI century. Traditionally made from bread dough, smoked pork breast eggs and cream. The grated cheese was added afterwards, and the bread dough changed for shortcrust pastry. Serve with a white wine such as Saint Veran or a Pinot Gris from Alsace.
1. Pre-heat oven to 180C. 2. Trim the pastry edges into a circle and press the pastry down into the Ingenio frypan. Cover the pastry with baking paper and blind bake with baking beans/lentils for 15 minutes. Remove the baking paper and bake for another 4-5 minutes until the pastry is golden brown. Remove from oven and let cool slightly. 3. In a large bowl, beat eggs, sour cream and cream until combined. Season with salt, pepper and nutmeg. 4. Grate the gruyere cheese into the pastry shell and sprinkle with the bacon bits. Pour egg mixture over the top of cheese and bacon until covered. 5. Lower the oven to 170C and bake for about 25 minutes or until golden and softly set. Let the quiche cool for a few minutes before slicing and serve with a salad.