Quiche Lorraine PT60M https://img2.recipesrun.com/201907/2019/1105/81/b/063267/300x200x90.jpg A classic French quiche is a great stand-by for lunch or supper and is always best eaten hot or warm. Baking the pastry “blind” first, without the filling, ensures that the pastry case is cooked through so it doesn’t get a soggy bottom. 8 servings Ingredients: 85 g (3oz) hard block margarine or chilled butter, cut into cubes 175 g (6oz) plain flour, plus extra for dusting salt and freshly ground black pepper 250 ml (9fl oz) single cream 2 large eggs 125 g (41⁄2oz) Gruyere cheese, grated 1 onion, peeled and chopped 175 g (6oz) unsmoked streaky bacon rashers, rinds removed, cut into strips

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Quiche Lorraine

Quiche Lorraine
A classic French quiche is a great stand-by for lunch or supper and is always best eaten hot or warm. Baking the pastry “blind” first, without the filling, ensures that the pastry case is cooked through so it doesn’t get a soggy bottom.
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