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Quiche Lorraine

9 inch ovenproof dish.
Pastry, click on the menu button above for the recipe, blind baked for 10 minutes. Gas 4/ 350f/ 180c
Serves 6/8

200g cheddar cheese, grated
2 tomatos, sliced
200g bacon, fried and chopped
5 large eggs
260ml double cream
black pepper, to taste
sea salt, to taste
Herbes de Provence or mixed herbs

Grease and line a ovenproof dish with pastry and bake blind for 10 minutes. Then add the grated cheese and layer the sliced tomatos on top.
Fry the bacon pieces and put them on top of the tomato slices.
Using a hand mixer, beat together the salt, pepper, eggs and cream. Pour over the bacon etc and sprinkle with Herbes de provence.
Bake for 30-40 minutes until the quiche is set.
Serve hot or cold. Store covered in the fridge for up to 3 days or can be frozen.

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