Friday, February 19, 2010

Quiche Lorraine

Preheat oven to 400o

Pastry
8 oz flour (all purpose)
4 oz margarine
2-4 tablespoons of cold water

Sift flour into bowl, add margarine and cut margarine into the flour quickly until consistency of breadcrumbs. Handle as little as possible

Then add cold water a tablespoon at a time and mix with fork until a nice dry dough has formed. Again handling as little as possible.

Shape into a ball and put on floured surface and roll out to size of 8” pie/quiche dish. Set aside.

Filling
5 eggs
milk/cream
5-6 bacon slices or ham*
1 onion chopped
cheddar cheese
parmesan cheese
salt & pepper

*I used spinach, pepper and mushrooms to make a vegetarian version

If using bacon, chop and fry with the onion until cooked. Allow to cool or a few minutes and cover bottom of pastry shell. If using ham, just fry onion and chop ham and place in dish.

Sprinkle a generous layer of parmesan and cheddar.

In a jug, beat together eggs, salt & pepper to taste and milk/cream (milk is fine, cream just makes it a little richer). Pour evenly over the other ingredients in dish and sprinkle surface with more cheddar and parmesan.

Place in oven for approximately 30-40 minutes. Check at 30 minutes. Done when surface browns slightly. It will come out of the oven high and will sink slightly as it cools, don’t panic!!

Enjoy!

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