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Quiche Lorraine

November 22nd, 2008

One thing that my dad taught was that eggs tasted great and they’re very versatile. Quiche’s are my favourite egg dish, and especially a simple Lorraine cooked well to bring the bacon and eggs flavour.

Ingredients
Shortcrust Pastry (Defrosted)
Eggs (4)
Bacon (4 rashers diced)
Cheese (Gruyere is best)
Cherry tomatoes (halved)
Onion (1 large)
Pure Cream
Olive Oil
Cooking Butter
S&P
Chives

Preparation
1. Preheat oven to 180° C
2. Heat up a frying pan with a dash of olive oil, then chop the bacon and onion and fry them at medium heat.
3. While they’re cooking, mix the eggs and cream and add S&P.
4. When the bacon and onion is fried add this to the egg mix.
5. Melt some butter and cover your baking dish, then spread the shortcrust over the bottom and sides making sure the pastry is consistent and there are no holes
6. Slice the cheese and cover the bottom of the dish, then add the halved cherry tomatoes
7. Pour in the egg mix making sure ingredients are consistently spread. Add a dash of S&P
8. Place in the oven and bake for around 40-45 minutes. You can test to see whether it’s cooked by using a skewer to test the moisture of the quiche. If it’s not cooked it will be too runny and if it’s over cooked it will be too dry and hard

Category: Bacon, Egg, French, Pastry, Quiche | Tags: , , , , | Comments (22)
Andrew Dever

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