Quiche Lorraine
- Preparation and cooking time
- Prep:
- Cook:
- plus pastry making and blind baking
- More effort
- Serves 6
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Showing items 1 to 3 of 6
- 1 deep 24cm blind-baked pastrycase
Filling
- 1 tbsp olive oil
- 6 lean rashers of smoked dry cure baconchopped
- 5 large eggs
- 284ml carton single cream
- 150ml milk
- 140g gruyère cheesefinely grated
- generous grating of nutmeg
Nutrition: per serving
- kcal588
- fat41.9g
- saturates22.4g
- carbs29g
- sugars0g
- fibre1g
- protein25.2g
- salt2.45g
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.
