from our notebook · Light meals
Quiche Lorraine
Perfect when served either hot or cold with a nice side salad, it makes an ideal dish for use at a picnic or other outdoor dining occasion.
Jump to the methodAdded August 2011
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.
You'll need
- 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
Method
Follow our How to make Shortcrust Pastry technique to make a pastry shell for the quiche.
Preheat your oven to 180 degrees.
In a small frying pan, cook the bacon pieces until golden.
Cook the Bacon 
Mix wet ingerdients and season to taste In a bowl, mix together the eggs, cream and milk. Season the egg mixture with the salt, pepper and nutmeg.
Scatter the bacon pieces into the pastry shell.
Scatter bacon into the pastry 
Add the egg mix Pour in the egg mixture to fill the pastry shell until just below the rim.
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.
