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Quiche Lorraine |
![Quiche Lorraine](images/small/DSC_0019.JPG) |
The quiche originated from Lorraine (it comes from the German name Kuchen, meaning cake). It has become a classic of French cuisine, and is also widely enjoyed in other countries. In this recipe, I have used an equal quantity of cream and milk. This gives to the custard a light but still creamy consistency. |
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Current Rating: 4.00 |
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From: 3 votes
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Ingredients |
300g Shortcrust pastry to be used for the pastry case.
2 bacon rashers roughly chopped
125ml of milk
125ml of thickened cream
3 Eggs
Salt and Pepper
Grated nutmeg |
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Directions |
![](images/small/100_2428.jpg) |
Step 1
Follow our How to make Shortcrust Pastry technique to make a pastry shell for the quiche. |
Step 2
Preheat your oven to 180 degrees.
In a small frying pan, cook the bacon pieces until golden. |
![Cook the Bacon](images/small/100_2430.JPG) |
![Mix wet ingerdients and season to taste](images/small/100_2433.JPG) |
Step 3
In a bowl, mix together the eggs, cream and milk. Season the egg mixture with the salt, pepper and nutmeg. |
Step 4
Scatter the bacon pieces into the pastry shell. |
![Scatter bacon into the pastry](images/small/100_2434.JPG) |
![Add the egg mix](images/small/100_2438.JPG) |
Step 5
Pour in the egg mixture to fill the pastry shell until just below the rim. |
Step 6
Bake for 30 minutes or until the filling is set and golden brown.
If eating hot, leave the quiche to set for 5 minutes before serving. Otherwise, Quiche lends itself well to being served cold. To do this, simply allow to cool before refrigerating. |
![](images/small/100_2440.JPG) |
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