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.
Please Note Nutritional information is provided as a guide only and may not be accurate.
Nutritional information does not include the following ingredients:
- Heavy cream
- 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.