Quiche Lorraine


Quiche Lorraine

Quiche Lorraine

Quiche Lorraine

Yummy

Do you know that when I say Quiche Lorraine, I always think of how similar it is to pizza? Well, it has eggs, bacon, cheese so don’t you feel the same? Ok, ok, I know that a quiche is a quiche but I can’t stop thinking. Beware of my thinking.

I love quiche and I have made it many times. What I like about it is that one can make it with a lot of different ingredients and it remains delicious. I put more ingredients so you can choose and make it according to your own taste. My recipe is taken from a book I keep mention here: “Good Housekeeping Cookery Book” 1985, a book I think I would love to have in my kitchen. I dream of having a corner with my favorite cookbooks and recipes, but until then I keep them in my room.

Let’s go to France again, eat something quite traditional with a dry white wine, I think, and enjoy ourselves. In the kitchen first and then with dear ones around.

Quiché Lorraine

Serves 4

Ingredients:

  • 175 g (6 oz) Shortcrust Pastry
  • 75-100 g (3-4 oz) lean bacon, rinded and chopped
  • 75-100 g (3-4 oz) Gruyère cheese, thinly sliced (from my experience, cheese is never enough so I put more like 150 g of cheese; if you don’t have Gruyère, try cheddar or any other cheese )
  • 2 eggs, beaten
  • 150 ml (5 fl oz) single cream or milk
  • salt
  • pepper
  • coriander, dill, parsley, basil and other, as you like it (optional)
  • pepperoni (optional)
  • tomatoes, sliced (optional)
  • broccoli, mushrooms (optional)
  • sweet pepper, thinly sliced (optional)

Method:

  • For the pastry, please check out the recipe in Pastries section. Roll out the pastry on a lightly floured surface and use to line a 20.5 cm (8 inch) plain flan ring placed on a baking sheet. Bake blind in the oven at 200°C, 400°F, mark 6 for 10-15 minutes, until set.
  • Scatter the bacon over the pastry base and top with the cheese.
  • Beat together the eggs, cream and seasoning and pour into the pastry case.
  • Bake in the oven at 200°C, 400°F, mark 6 for about 30 minutes, until well risen and golden. Serve hot or cold.

Bon appetite!

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