Classic Quiche Lorraine
A deliciously simple recipe for a classic quiche - perfect for a party buffet lunch or served with a jacket potato for a quick and easy dinner.
- Serving: Serves 6 - 8
- For this recipe you will need: 1 x 24cm/10 inch blind baked pastry case made with Genius Short Crust Pastry
Ingredients
- To find out how to blind bake a pastry case click here
- For the filling:
- 1 tablespoon olive oil
- 6 lean rashers of good quality smoked streaky bacon, sliced thinly
- 1 medium onion, finely chopped
- 4 large eggs, beaten
- 300ml crème fraiche
- 110g Gruyere cheese, grated
- Generous grating of nutmeg
- Large pinch of salt and 4 grinds of black pepper
- 1 tablespoon fresh thyme leaves
Method
- Preheat the oven to 180’C.
- Heat the oil in a pan and fry the sliced bacon until pale golden brown.
- Beat the eggs, crème fraiche, nutmeg and seasoning together with a fork. Stir in the grated cheese, bacon and onion.
- Pour the mixture into the baked pastry case, sprinkle over the thyme leaves and bake in the oven for 35-40 minutes until the filling is just set in the middle and light golden brown on top.
- Leave to set for 10 minutes in the tin before turning the quiche out onto a plate.
- Serve hot or cold with new potatoes and a crisp, dressed green salad.
