Quiche

• 1 shortcrust pastry recipe (see p. 13)
• 1/2 lb bacon, diced
• 4 eggs, beaten
• 3/4 cup sour cream
• 1 tsp grated nutmeg
• salt and pepper, to taste
• 1 1/4 cups shredded
• Parmesan cheese

1. Preheat the oven to 350°F.

2. Roll out the pastry and place in a 10-inch quiche dish lined with parchment paper; trim edges and place dried beans or pie weights on parchment paper. Bake for 15 minutes. Remove beans and paper; and set crust aside to cool.

3. Place the bacon in the bowl fitted with the mixer and launch the P1 simmer program at 270°F for 5 minutes. At the end of cooking, drain bacon on paper towels and wash the Prep&Cook bowl.

4. Place beaten eggs, sour cream and nutmeg in the bowl fitted with the kneading/crushing blade. Season with salt and pepper. Mix at speed 7 for 50 seconds.

5. Place bacon on the pastry crust, add the egg mixture and top with cheese. Bake for about 30 minutes. Serve warm or cold.