Quiche loraine with cherry tomatoes

I have made a quiche loraine before and this one is a deviation of it. It differs for the added cheese and the addition of cherry tomatoes. The resulting quiche tastes differently but it is as good as the previous one.

  • 400g shortcrust pastry
  • 300g bacon
  • 1 tablespoon of nutmeg
  • 6 eggs
  • 250g sour cream
  • 200ml milk
  • 200g emmental cheese (grated)
  • pepper
  • 200g cherry tomatoes (cut in half)

  1. Stretch the shortcrust pastry to fit the tart pan. My pan is very big (32cm diameter). Lay it on the bottom of the tart pan. Sting the pastry with a fork.
  2. Cook the bacon but not completely. You do not need extra oil, the bacon has plenty. Let them cool 10 minutes.
  3. Beat the eggs and mix them with sour cream, milk, nutmeg and pepper.
  4. Add the bacon in the tart pan over the shortcrust pastry.
  5. Pour the eggs composition over he bacon. 
  6. Add the grated emmental cheese.
  7. Distribute the half cherry tomatoes over.
  8. Decorate more if you like with the remaining pastry (if it happens to remain).
  9. Bake the quiche in the preheated oven at 200ÂșC for 45 minutes.

This is a version of my previous Quiche Loraine.


Unknown said...

What do I do with the 200ml of milk?

Unknown said...

And a full Tablespoon of nutmeg? Not a teaspoon?

HungryShots said...

The milk indeed I forgot to mention it at step 3. I'll make the correction and thank you for bring this to my attention. As for nutmeg, yes it is a tablespoon.

Post a Comment