Quiche Lorraine

Quiche Lorraine

By
From
Encyclopedia of Food and Cookery
Serves
4-6

While the classic quiche Lorraine contains no cheese, this is a popular variation that is accepted by many.

Ingredients

Quantity Ingredient
3-4 rashers bacon, rind removed
3 thin slices swiss or gruyere cheese
1 x 20-23 cm shell * plain shortcrust pastry [rid:5323]
2 eggs
1 teaspoon plain flour
pinch nutmeg
1/2 teaspoon salt
pinch cayenne
125ml cream
125ml milk
1 tablespoon butter, melted
watercress or parsley, to garnish

Method

  1. Grill bacon until crisp. Drain and crumble into bite-size pieces. Cut cheese same size as bacon. Place bacon and cheese in flan case in layers.
  2. Beat together eggs, flour, nutmeg, salt, cayenne, cream and milk, only until combined. (Over-beating causes bubbles on top.) Stir in melted butter. Strain over bacon and cheese.
  3. Bake in a preheated hot oven (200°C) for 10 minutes, then reduce heat to moderate (180°C) and bake for a further 20 minutes or until a knife inserted in filling comes out clean. Garnish with watercress and serve warm with tossed salad.
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