Quiche Lorraine

The famous “Quiche Lorraine” is an oven baked dish made with a wonderful blend of eggs, milk, cream, cheese, onion and bacon cooked in a pie shell. This is my recipe I have used either at work or at home and it is still the most popular quiche.

Ingredients

1 sheet shortcrust pastry

100 g shredded cheddar cheese

300 ml cream

300 ml milk

6 eggs (300 g)

4 bacon rashers (300 g)

¼ onion (50 g)

¼ tsp salt

Pinch of pepper

Method

Cut bacon in stripes, chop the onion, mix together and place in a baking tray.

Bake in the oven on 200º C for approx 15 min. When cooked drain fat using a colander.

Grease a 20cm round baking tin and line with shortcrust pastry.

Place shredded cheese on top of the pastry

Add bacon and onion mixture.

Mix cream, milk, eggs, salt and pepper in a bowl and pour over the bacon.

Bake in the oven on 145º C for approx 80 min.

Allow to cool for 30 min before cutting into slices.

Serve with a fresh garden salad.

Note: Excellent used cold for lunches.

Quiche should be covered with food wrap and stored in the refrigerator.

Quiche is suitable to reheat in the microwave.

Vegetarian option would be to substitute bacon with vegetables.

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