Quiche Lorraine is a standard we would have as kids. Mum would make a couple of these in summer when the hens were laying plenty of eggs. One would be for lunch or dinner and the other would go in the freezer.
Method
-
To make pastry mix the flour and salt in a bowl and add the butter cut into small pieces and using 2 knives cut it into the flour until the mixture resembles bread crumbs.
-
Add enough water to hold the dough together.
-
Knead with your hands until it forms a ball. Flatten, plastic wrap and chill for a least 2 hours.
-
Preheat oven to 180 degrees.
-
To make the filling, fry the bacon until golden and crisp. Crumble into small pieces. Set aside.
-
Lightly spray fry pan and sauté onion until golden brown.
-
In a bowl beat the eggs, cream, sour cream, herbs, salt and pepper.
-
Add the grated cheese, onions and the crumbled bacon.
-
Roll out the dough and fit into a 25cm lightly sprayed tart pan with the removable bottom.
-
Pour in filling and gently level it out.
-
Bake for about 40 minutes, or until skewer comes out clean.
-
Quiche Lorraine is suitable to freeze for up to two weeks.
-
Goes well with a greek salad
