Recipe: Quiche lorraine

1- Roll out the pastry and adjust it to your tart mold, then using a fork prick the bottom (to prevent the pastry from rising during cooking) and reserve in the refrigerator for one hour.

2- During this time, plunge your lardons for 1 minute in boiling water, rinse them with cold water and drain them, then brown them (without fat) and set them aside on absorbent paper.

3- Preheat the oven to 220°C (gas mark 7).

4- In a bowl, put the yolks, the cream, salt lightly, pepper and add the nutmeg grating then mix for 15 seconds.

5- On the tart bottom, spread your Gruyère slices and the smoked lardons, then pour your mixture and put in the oven for 20 minutes, then lower the temperature to 180°C (gas mark 6) and continue cooking for another 20 minutes.

6- Wait a few minutes before cutting your quiche lorraine and serve for example with a nice green salad
*Cheese slices, even in the 17th century, were already present in my cookbooks of the time, only the pastry changed since at first, it was