Quiche lorraine: Difference between revisions
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# Finely chop onion and chop bacon. Fry quickly in a little butter until golden. | # Finely chop onion and chop bacon. Fry quickly in a little butter until golden. | ||
# Beat eggs, herbs and cream. | # Beat eggs, herbs and cream. | ||
# Scatter onion mix over pastry and pour in eggs. | # Scatter onion mix over pastry and pour in eggs and sprinkle parsely on top. | ||
170°C for 45 minutes. | Bake at 170°C (fan oven) for 35-45 minutes. | ||
[[recipes | Other recipes]] | [[recipes | Other recipes]] | ||
Revision as of 14:56, 20 June 2021
Quiche lorraine
Ingredients
Pastry
- 4oz plain flour
- 1oz lard
- 1oz butter
- 4tsp cold water
Lorraine
- 6oz streaky bacon
- 1 medium onion
- 125ml single cream
- 2 eggs
- 1ml pepper
- 1ml parsely
Directions
- Make pastry and line an 8" flan dish.
If using a Kenwood Chef, put all ingredients for the pastry in the bowl. Using the K beater, mix on speed 1 increasing up to speed 4/5. When a ball is formed, stop mixer and place pastry in fridge to rest for at least 30 minutes. - Finely chop onion and chop bacon. Fry quickly in a little butter until golden.
- Beat eggs, herbs and cream.
- Scatter onion mix over pastry and pour in eggs and sprinkle parsely on top.
Bake at 170°C (fan oven) for 35-45 minutes.
