Quiche Lorianne
Quiche Lorraine
2018-06-04 22:48:21
Serves 4
Prep Time
30 min
Total Time
1 hr 30 min
Ingredients
- Quiche Lorraine
- For pastry
- 250g flour
- 150g cold butter
- 1 egg
- 1 tablespoon cold milk
- Pinch of salt
- For filling
- 4-5 rashers of bacon
- 1 onion sliced or diced
- 100g grated cheese of choice
- 2 small tomato’s sliced
- 5 eggs
- 500ml of cream
- Salt and pepper to taste
Instructions
- First make pastry. If you have a mixer add flour salt and butter an whizz till butter is incorporated (it looks like fine bread crumbs)if you don’t have a mixer you will have to do this buy hand.
- Then add your egg and milk to bring it all together into a ball,do not knead it
- Take out of mixer and put it in the fridge for 10 mins.
- Roll out your pastry on a floured surface moving 1/2 way around after every few rolls.
- When the pastry is rolled to about 1/4 cm Put into your tin and pressing the sides, put int here fridge again for 10 mins while the oven is heating.
- When oven is hot (180c) make fork marks on the base of your pastry the add grease proof paper and baking beans to weigh down. Place in the oven to cook for about 10-15 minutes then take out beans and pater and bake for another 5 minutes.
- While this is in the oven slice your onion and bacon and fry together in a pan with a little olive oil. Just till onion is soft and bacon cooked through.
- Make your egg mixture by beating eggs together with salt and pepper and cream. Now slice your tomatoes too and grate or crumble your cheese.
- Once the base is cooked take out of the oven and add your bacon mix cheese and tomatoes. Pour over your egg mixture and give it a little shake or wobble to make sure the egg settles to the bottom of the tart.
- Bake again in the oven till the tart is set and golden on top.
- Take out of the oven and set aside for 10 mins before serving with a nice mixed salad
Notes
- Try making with different things like roasted vegetables or pumpkin also try different cheeses, have some fun making it your own.
Tina's Cooks https://tinascooks.com/
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