Quiche lorraine: Difference between revisions
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[[recipes | Other recipes]] | [[Recipes#Pies.2C_flans_and_savoury_puddings.|Pies, flans, and savoury puddings]]. | [[recipes | Other recipes]] | [[Recipes#Pies.2C_flans_and_savoury_puddings.|Pies, flans, and savoury puddings]]. | ||
Originally from the cook book from my oven, adapted to feed two over two meals - one hot, one cold. | Originally from the cook book from my oven, adapted to feed two over two meals - one hot, one cold.[[File:Quiche.jpg|250px|right]] | ||
The onions are controversial, we prefer to add them. | The onions are controversial, we prefer to add them. | ||
Latest revision as of 13:49, 5 July 2025
Other recipes | Pies, flans, and savoury puddings.
Originally from the cook book from my oven, adapted to feed two over two meals - one hot, one cold.
The onions are controversial, we prefer to add them.
Quiche lorraine
Ingredients
Pastry
- 1 quantity of Savoury short crust pastry.
Lorraine
- 150g lardons or streaky bacon.
- 1 medium onion (optional).
- 125ml whipping cream.
- 2 eggs.
- 1ml white pepper.
- Parsely and nutmeg sprinkled on top.
Directions
- Follow instructions in Savoury short crust pastry - bear in mind this needs to be done at least 30 minutes before the rest!
- Preheat fan oven to 170°C.
- Finely chop onion and chop bacon. Fry quickly in a little butter until golden.
- Beat eggs, herbs and cream (a hand blender is perfect for this).
- Scatter onion mix over pastry and pour in eggs and sprinkle parsely on top.
- Bake at 170°C (fan oven) for 35-45 minutes.
