quiche lorraine

delicious for lunches or suppers

Quiche is a savoury, open-faced pastry crust with a filling of savoury custard with cheese, meat, seafood and/or vegetables. Quiche can be served hot or cold. It is part of French cuisine but is popular in other countries, too, and is perfect party food. Although known as a classic French dish, the quiche originated in Germany.


Prep: 30 minutes

Cooking: 45 minutes

Serves: 4-6

Quiche Lorraine (named after the Lorraine region of France) is a popular variant that was originally an open pie with a filling of custard with smoked bacon or lardons. It was only later that cheese was added to the quiche Lorraine.

This recipe will make you the classic of all French quiches, using cream, cheese, eggs and bacon. A good quiche Lorraine will please everyone at your table. It is so simple, honest and good!

Serve with a green salad French bread, a glass of French white wine or a Rosé wine. The beauty of this dish is that it can be served hot or cold.

Ingredients (Serves 4)

·         An 8-inch partially cooked shortcrust pastry case. [You can easily make your own at home! It's really not as difficult as you may think. Go to French Pastry Recipes and you will find all the information you will need on how to do a lovely pastry shell for your quiche.]

·         4 oz lean thick bacon cut into small pieces, or lardons

·         1 medium onion, sliced.

·         2 eggs

·         125gm Gruyère cheese, grated

·         250ml single cream

·         Salt and pepper, and a little nutmeg to taste.



Method

Prepare the oven by preheating to 220°C (425°F/Gas 7)

·         Prepare the filling for the partly cooked pastry shell.

·         Cook the bacon pieces, or lardons, in a heavy bottomed frying pan for 5-10 minutes.

·         Transfer the bacon in the pastry case with a slotted spoon, leaving any cooking juices in the pan.

·         Place the onion in the pan and cook over a medium heat for 8-10 minutes, or until golden.

·         Add the onion to the pastry case and top with the cheese.

·         Beat eggs slightly.

·         Stir in cream and salt, pepper and nutmeg.

·         Pour the egg mixture over the bacon in the pastry shell.

·         Place on a baking tray and bake for 25-30 minutes or until golden brown, puffy and set.

Variant:

Use shop-bought shortcrust pastry.