Quiche Lorraine Recipe
Quiche Lorraine Recipe with Pastry, Eggs, Milk, Cream, Cheese, Bacon & Nutmeg.
INGREDIENTS
For the Pastry:
4 oz (100g) Plain Flour
3 oz (75g) Butter
2 - 3 tablespoons Cold Water
4 Large Eggs
1/2 pint (300ml) Milk
1/4 pint (150ml) Single Cream
4 oz (100g) Grated Cheese
8 oz (200g) Streaky Bacon
Nutmeg
Salt & Pepper
METHOD
Roll out the Pastry and line a 8-9 inch (200-230mm) fluted flan dish. Prick the Pastry and chill for 1 hour. Meanwhile, heat the oven to 400F / 200C / Mark 6. Bake the Pastry case blind by lining it with greaseproof paper and filling it with dried beans. Cook for about 20 minutes, or until the Pastry is just starting to turn brown. Meanwhile, cut the Bacon into small pieces and fry them until they are crisp. Sprinkle the Bacon on the bottom of the flan case. Beat the Eggs, Milk, Cream, Nutmeg and seasoning together and pour into the pastry case. Sprinkle the Grated Cheese on top and cook for 1 hour at 350F / 180C / Mark 4. Serve hot or cold. Serves 8.
Based on the Quiche Lorraine recipe in:
Classic Recipes
by Joanna Percival (Albany Books / Debenhams Books 1978).