Quiche lorraine

Flans and Quiches are easily prepared without pastry. Originally, the pastry was not intended to be eaten, serving merely as a clean and waterproof container for the ingredients while they cooked.

serves 4

6 sliced bacon rashers

2 chopped onions

1 tablespoon olive oil

3 oz / 75 g grated Cheddar cheese

2 large eggs

1/4 pint / 150 ml milk

3 tomatoes, sliced

salt and pepper to taste

• Use an ovenware flan dish. Sprinkle half the cheese on the bottom of the flan dish.

• Fry bacon and onion together until just cooked and spread over the cheese.

• Beat together the eggs, milk and seasoning, pour over the mixture and then sprinkle the rest of the cheese over. Lay the sliced tomatoes on top.

• Bake at Gas Mark 5, 375F, 200C, for 30 minutes until set.

  Variations

  • For a richer mixture, mix cream with the milk or use evaporated milk in place of milk or milk and cream

  • For a wide range of different fillings replace the cheese, onion and bacon:

  • Mushroom quiche: 6 oz / 150 g mushrooms, sliced - no need to fry first

  • Herb quiche: 2 tablespoons mixed fresh herbs, chopped - marjoram, basil, thyme etc

  • Prawn and onion: 6 spring onions, trimmed and chopped, 6 oz / 150 g peeled prawns

  • Ham and sweetcorn: 6 sliced bacon rashers, fried and 8 oz / 200 g sweetcorn, cooked

  • Salmon: 8 oz can salmon or flaked fresh cooked salmon

  • Tuna and cheese: 8 oz can tuna and 2 oz cheese - sprinkle over the top after adding the egg mixture

  • Spanish quiche: Cooked peas, sweetcorn, sliced red and green peppers, tomatoes.

    
    

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    Copyright Peter Thomson 2010-March-18