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Quiche Lorraine
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. |
Ingredients
1 quantity of 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 |
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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. |
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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. |
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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. |
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