This quiche recipe is for quiche lorraine. This recipe for quiche is great served with new potatoes and a green salad.
Ingredients – 2 portions
- Shortcrust pastry
- Lean unsmoked bacon: 100g
- Shallots: 40g
- Eggs (large): 2
- Double cream: 50ml
- Sea salt / pepper: to taste
- Vegetable oil: for frying
- Plain flour: for dusting
- Butter: for greasing
Getting everything ready
- Make the shortcrust pastry and allow it to rest for 30 minutes.
- Lightly grease the flan cases with a touch of butter.
- Trim any rind from the bacon and cut into small dice.
- Peel and finely dice the shallots.
- Break the eggs into a clean jug, beat them well and stir in the double cream. Season to taste, taking care with the salt as sometimes bacon can be a touch salty.
- Pre-heat the oven to 180°C (Gas Mark 4).
- Lightly dust your work surface with a little flour. Then, roll out the pastry into circles large enough to line the flan cases. Taking care, gently line the cases with the pastry.
- Heat a little oil in a heavy-based frying pan on the hob over a medium heat. Add the bacon and shallots and sauté gently for about 5 minutes. Remove them from the pan into a colander and shake well to remove any excess oil.
- Divide the bacon and shallots between the pastry cases. Place the flan cases onto a firm baking tray and top each one with the beaten egg and cream mixture.
- Place them into the oven and bake for about 20 minutes. Turn down the temperature to 120°C and bake for a further 10 minutes until the quiche has set and is firm to touch.
- Remove the quiche lorraine from the oven and allow to cool for a few minutes before removing the quiche lorraines from the flan cases. Place the quiche lorraine on warmed plates and serve.
Quiche Lorraine – hints and tips
Quiche lorraine makes a lovely meal on a warm summer’s day, served with a few minted new potatoes and a lovely crisp, lightly dressed green salad.
Although this is a more traditional quiche lorraine, there are endless fillings you can make savoury flans with, such as cheese and tomato. Caramelised shallots and asparagus tips make nice fillings. Fish lovers could try white crab meat and spring onions or roasted red pepper.
Cooking tips for main course recipes
Main course recipes come in all shapes and sizes to suit different tastes and appetites. Click here for some great suggestions for cooking tips for mains recipes.