Saturday, 19 March 2011

Quiche Lorraine

Quiche Lorraine is a light and very satisfying dish. It is popular for breakfast, lunch or dinner in the south of France where warm climate calls for lighter meals. Served with soup or a simple green salad, Quiche Lorraine makes a perfect meal to enjoy with your family and friends. There is also plenty of room to add your twist to any quiche. I, personally, like to add some chilli flakes to give my Quiche Lorraine a touch of sweet heat.


1 single pastry shell, 3/4 lb bacon (uncooked), 1/2 lb Gruyere (grated), 4 eggs, 1 tsp. Flour, 1/2 tsp. salt,1/4 tsp. cayenne pepper, 1/4 tsp. Nutmeg, 2 cups milk,1 tsp. melted butter.


Line a 9” pan with pastry. Fry lardoons of bacon until crisp. Grate cheese, and then mix cheese and fried bacon in a bowl. Beat eggs in a bowl. Add flour, salt, cayenne and nutmeg, mix lightly. Add milk, melted butter, mix lightly. Layer the grated cheese and bacon into the pastry. Pour the custard over the cheese and bacon. Bake at 375 degrees for 40-45 minutes until set. It should get a little brown on the top.

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