How to make the perfect Quiche Lorraine
QUICHE Lorraine
INGREDIENTS
Serves 4
175g (6oz) streaky smoked bacon or pancetta cut into cubes
2 eggs, plus 2 egg yolks
250ml (8fl oz) double cream
2 tbsps snipped fresh chives
Pinch of grated fresh nutmeg
1 pre-cooked shortcrust pastry case
Fresh green salad, to serve
METHOD
Preheat the oven to 180°C/ 350°F/ gas 4.
Heat a frying pan and lightly fry the bacon until it is beginning to crisp and some of the fat has run out. Drain on kitchen paper and then spread it out evenly over the cooked pastry base. Place the eggs and yolks in a bowl and whisk together until combined. Beat in the cream, and chives, then season generously and add the nutmeg.
Antony Worrall Thompson
Pour into the pastry case and bake for 35-40 minutes until just set and lightly golden. Serve hot or cold, cut into slices with some fresh green salad.
For more recipe information, visit www.awtonline.co.uk.