Quiche Lorraine

Method

Calories: 490

1. First prepare the shortcrust pastry and let it sit in the refrigerator for at least 40 min.
2. Remove the paddle from the bowl.
3. Once the crust is ready, flour a work surface and roll out the pastry very quickly, keeping in mind that the circle of crust must cover the bottom of the bowl, stick to the sides and extend over about 2 cm.
4. Cut a piece of greaseproof paper slightly larger than the dough and put in the bowl, making the dough stick well to the bottom and sides of the bowl. Prick the dough with a fork.
5. In the meantime, prepare the ingredients for the filling. Beat the eggs together with the cream, nutmeg, salt and pepper, then grate the Gruyère and set it aside.
6. Arrange the grated cheese on the dough, cover with the egg and cream mixture and add the cubes of smoked bacon. Trim the edges with a knife and cut off any excess dough.
7. Close the lid, select the OVEN program, set power level 2, set 35 mins and press the program start/stop button.
8. After about 20 mins, rotate the quiche 180° (using the greaseproof paper) and finish cooking for the remainder of the set time.