Day 23 - Quiche Lorraine

This recipe is using the leftover pastry from our Chicken and Broccoli Pie and so easy to make! So if you need to make some fresh pastry, just click on the link and the recipe for pastry is there! :)

QUICHE LORRAINE

Serves: 4 People

Prep Time: 5-10 Minutes

Cooking Time: 1 Hour 10 Minutes

300-400g of Leftover Pastry
Butter for Greasing the Tin
4-5 Rashers of Bacon
4-5 Medium Free Range Eggs
100ml of Double Cream
50ml of Semi-Skimmed Milk
100g of Cheddar Cheese
Salt & Pepper
Olive Oil

• Preheat the oven to 190 degrees and grease the tin for the quiche with butter.
• Roll out the pastry so it's about 3mm thick and line the tin with it and trim. Then on top of the pastry put some baking paper and fill with baking beans. Place the base in the oven and bake blind for 20 minutes. Remove the baking paper and beans and return to the oven for 5 further minutes to cook the base.
• Meanwhile cut the bacon into lardons and fry in a little oil until crispy
• Once the pastry base is done, remove from the oven and reduce the temperature to 160 degrees. Sprinkle the grated cheese into the pastry base leaving a little to sprinkle on top and add the fried bacon.
• In a bowl, combine the eggs with the milk and cream. Season well and pour over the bacon and cheese. Sprinkle over the remaining cheese on top.
• Bake the quiche for 30-40 minutes, then allow to cool for a further 5 minutes.
• Serve with salad and jacket potatoes.