Quiche Lorraine
500 grams ready to go short crust pastry
400 ml cream
200 ml milk
3 eggs
1 egg yolk
salt+pepper
150 gr bacon in cubes
1 onion
150 gr shaved emmenthal cheese
Put the pastry into a baking pan, put some dried chickpeas into it and cook the pastry alone. After 25 minutes, retain the chickpeas and finish the cooking of the base until brown.
Meanwhile, in a pan fry the bacon cubes until crispy and retain. In the same pan now fry the onion finely cut. Once ready, put the onions and the bacon into the baked pastry where you already put the cheese.
In a container put the eggs, the yolk, the milk, the cream. the salt and pepper. Mix with a whip until everything is blended. An pour this liquid on top of the ingredients above.
Put in the oven for 45/50 minutes at 170°. If it is getting too brown low the temperature of the oven.
