Bind your preparation to increase smoothness and flavor while avoiding too watery side of traditional quiche preparation.
Cooking Cream
So Light
Put the eggs in a mixing bowl.
Add the chilled single cream (50 cl). Mix with a whisk and season with salt, pepper and nutmeg.
Use low-fat single cream for a good balance between texture and taste, or full-fat cream for those who prefer.
Mould the short pastry into the pie dish and prick the base lightly with a fork.
Arrange the filling (lardons, salmon, vegetables, cheese, etc.).
Don’t forget to lightly pre-cook the lardons and vegetables.
Pour in the quiche mixture to 2/3 of the height of the dish.
This mixture is ideal for making vegetable tarts directly in the dishes (without pastry) to accompany a main dish.
Cook in the oven for 35 to 40 mins at 170°C (338°F).