Quiche LorrainePT60Mhttps://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 cream2 large eggs 125 g (41⁄2oz) Gruyere cheese, grated1 onion, peeled and chopped 175 g (6oz) unsmoked streaky bacon rashers, rinds removed, cut into strips
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.