Quiche lorraine

Quick to make and delicious, quiche lorraine is a typical French meal with cheese and bacon. It will go perfect with a fresh salad for dinner.

Ingredients:

Blind-baked pastry case, about 24cm diameter

12 bacon rashers

100g Gruyere cheese, grated

5 tbsp finely chopped onions

4 medium eggs

500ml single cream

Salt, caster sugar and pepper

Preheat your oven to 220C. Place the bacon in a large frying pan and fry it over a medium heat until crisp. 

Pat the rashers dry on kitchen roll and chop into small pieces, then sprinkle with the chopped onion and grated cheese in the pastry case.

In a bowl, mix together the cream and eggs. Don’t forget to season with salt and pepper, and add 1/4 tsp of caster sugar. Cover the pastry case with this creamy mixture. For a crispier texture, put some more grated cheese on top.

Bake the quiche for 15 minutes at 220C, then reduce the heat to 150C for 30 more minutes. 

One little trick to make sure that it is correctly baked is to insert a knife, and if it comes out clean, the quiche is ready to come out of the oven.

Serve hot or cold, with salad and tomatoes. Bon appétit!