Quiche Lorraine

Quiche Lorraine

Quiche Lorraine

Ingredients – Shortcrust Pastry

2 cups Flour
1/2 tsp baking powder
4 oz. butter
1 1/2 Tbsp cold water (you may need a little extra)
1 tsp lemon juice

Method
Combine flour, baking powder and butter until crumbly. (Use finger tips to rub the butter into the flour)
Add water and lemon juice. Bring the pastry together, Knead lightly, and then wrap in cling film and rest for atleast 20 minutes in the fridge

Ingredients – Filling
4 oz. grated cheddar cheese
6 sliced of bacon grilled and diced
1/2 cup light cream
3 eggs
salt and pepper

Method
Preheat oven to 180C
Line a 1×9 inch pie case with shortcrust pastry. using fork prick the base a few times. Bake in oven for 5 mins to lightly cook the pastry. Remove from oven
Cover base with bacon and cheese, saving some for the top
In a bowl, mix the cream, eggs and seasoning. Pour into pie dish to cover bacon. Top with spare bacon and cheese.
Bake in moderate oven for 30 minutes

TIP: once cooked, quiche can be frozen and reheated in the oven

Other options:
Fry 1 onion and 1/2 a pepper with bacon
For meat free – instead of bacon, cook broccoli, spinach and courgettes. Swap cheddar cheese for feta.
Use left over vegetables as a filling.

 

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One Response to Quiche Lorraine

  1. This is great it tastes so awesome i will continue to use this recipe! If anyone have not tried it yet then I really recommend that you do.

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