Quiche Lorraine

Ingredients: to serve four 8 oz prepared short crust pastry. See page 228 for ingredients. For the filling: 4 oz / 100g diced bacon 1 small onion, coarsley chopped For the custard: 2 eggs 2 egg yolks 6 fl oz / 175ml milk 2 fl oz / 60ml double cream 2 oz / 50g grated cheese or cream cheese salt to taste fresh ground black pepper to taste grated nutmeg

Instructions:

Roll out the pastry to line a 7½ inch or 19cm flan tin.

Cook the empty pastry shell in a preheated oven.

Gas mark 7 425°F 220°C

for 12 to 15 minutes or until light brown. Brush the pastry with a little beaten egg and return to the oven for 5 minutes.

Fry the bacon and onion in butter until it is lightly browned all over and place in the baked pastry.

To prepare the custard:

Beat the eggs and yolks, beat in the milk and cream and then the cheese and seasoning.

Pour this beaten mixture over the bacon and onion.

Sprinkle nutmeg on top.

Cooking:

Preheated oven

gas mark 5 375°F 190°C

Bake for 25 to 30 minutes or until firm and golden brown.

Serve hot or cold.

Quiche Lorraine

Posted by Pamela Paterson (message id=4392 )

Thank you for the Quiche Lorraine gluten free recipe, but what about the pastry recipe? Your instructions say "see page 228 for ingredients".... Oh yes, maybe I look up on the Pastry category... I'll try that Post a reply to this message, or post a new topic    Your Name:  Your Email:  Subject:  In reply to message (delete if not applicable):  Display heading   Security Code:

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