Quiche Lorraine

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Quiche Lorraine
Quiche Lorraine
Servings:Serves 2 as a main or 4 as a starter
Calories per serving:747
Ready in:50 minutes
Prep. time:10 minutes
Cook time:40 minutes
Difficulty:Easy
Recipe author:Chef
First published:31st January 2013
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Twice now, I've forgotten to put greaseproof paper under the baking beans. Perhaps this picture will remind me next time!

Quiche Lorraine is perhaps the most common variety of quiche. In addition to the eggs and cream, it includes bacon or lardons. I know cheese is not really an ingredient of a true Quiche Lorraine, but rather than use double cream, I prefer to use mascarpone cheese or ricotta cheese, both or more like cream than cheese and work really well in a savoury flan.

Ingredients

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Mise en place

  • Preheat the oven to 200° C (400° F - Gas 6)

Method

  1. Roll the pastry and use it to line a greased 20 cm (8") push-out flan dish
  2. Bake blind at 200° C (400° F - Gas 6) for 10 minutes
  3. Beat the eggs, milk, mascarpone cheese and season to taste with pepper - salt won't be needed with the bacon
  4. Stir in the bacon pieces
  5. Pour the egg and bacon mixture into the blind-baked flan case
  6. Decorate with whatever you have to hand, I used half of a green pepper, sliced, but use whatever you have to hand, tomatoes look and taste good.
  7. Reduce the heat of the oven to 180° C (350° F - Gas 4)
  8. Bake for a further 40 minutes

Serving suggestions

Serve hot or cold


See also

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