QUICHE Lorraine

Serve 4 gluttons or 6 gourmets

1 leaf of puff pastry flat, if frozen leave it 20mm out of the fridge before using
4 eggs and 1 yolk
200g ham
100g grated cheese (Cheddar or gruyere)
200g cream fraiche
1 good pinch of nutmeg
2/3 mushrooms
Salt&pepper

1. Preheat the oven to 220.
2. Grease a flan or quiche tin with butter.
3. Line the tin with the pastry and trim off any surplus.
4. Prick the dough several times with a fork .
5. Bake if for 10mm and then remove from the oven.
6. Cut the ham into small cubes and reserve it.
7. Cut the mushrooms into thin slices and reserve it.
8. Beat the 4 eggs and 1 yolk, stir in the creme fraiche, beat again to obtain a homogeneous mixture.
9. Season the mixture with nutmeg, pepper and a very little salt.
10. Distribute the ham cubes evenly over the flan case, grated cheese and mushrooms.
11. Poor the egg-cream mixture over the ham and mushrooms and add a little bit of grated cheese on top.
12. Bake in the oven for about 40minutes - oven 180/200.

Serve hot or cold with a green salad - A cold wine rose or dry white will be perfect.
When it’s cooked it can stay 2 days in the fridge with plastic film on it.
You can prepare in advance, put it in the fridge for several hours uncooked.