Quiche Lorraine
Ingredients:
225g/8oz shortcrust pastry
flour to dust
For the filling
25g/1oz/2 tbsp butter
1 small onion, finely chopped
225g/8oz unsmoked streaky bacon, chopped
4 large eggs, beaten
400ml/14fl oz/1⅔ cups crème fraîche
100g/4oz/1 cup grated Gruyère or Cheddar cheese
salt and ground black pepper
Method:
1 Preheat the oven to 200°C/400°F/Gas 6.
2 Roll out the pastry on a lightly floured surface and use to line a 23cm/9in deep, loose-based tart tin. Line with parchment paper and baking beans and bake in the oven for 15 minutes. Remove the paper and return to the oven for a further 5 minutes. Reduce the oven temperature to 190°C/375°F/Gas 5.
3 Melt the butter in a frying pan, add the onion and cook for 5 minutes over a medium heat. Add the bacon and cook, stirring, until golden brown.
4 Mix the eggs with the crème fraîche and grated cheese, and season with salt and pepper. Put the bacon mixture in the pastry case and pour over the egg mixture to fill the case.
5 Cook in the oven for 30–35 minutes until golden brown and just set. Serve lukewarm or cold, cut into wedges.
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