Easy Italian bean salad
A quick and easy summery salad - ideal for serving with a barbecue spread
Quiche Lorraine
- Preparation and cooking time
- Prep:
- Cook:
- plus pastry making and blind baking
- More effort
- Serves 6
Skip to ingredients
Ingredients
- 1 deep 24cm blind-baked pastry case
Filling
- 1 tbsp olive oil
- 6 lean rashers of smoked dry cure bacon, chopped
- 5 large eggs
- 284ml carton single cream
- 150ml milk
- 140g gruyère cheese, finely grated
- generous grating of nutmeg
Method
- STEP 1
Heat the oven to 180C/fan 160C/gas 4.
- STEP 2
Heat 1 tbsp olive oil in a frying pan and fry 6 chopped rashers of bacon for a minute or so until lightly cooked.
- STEP 3
Beat 5 large eggs, a 284ml carton of single cream and 150ml milk together with a fork then add 140g finely grated gruyère cheese, a generous grating of nutmeg and plenty of seasoning.
- STEP 4
Stir in half the bacon and carefully pour the mixture into the deep 24cm blind-baked pastry case then scatter over the remaining bacon.
- STEP 5
Bake for 35-40 minutes until the filling is set, starting to turn golden and slightly puffed up above the pastry case.
- STEP 6
Allow to cool a little before removing from the tin. Serve warm or at room temperature, with a green salad.
