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Sunday, 8 September 2013

Quiche Lorraine Like Mother Used To Make

This Moorish, nourishing, shortcrust pastry, cheese, bacon, cream,pie, is one of my favourite foods, to snack on at anytime of the day, or for a main meal, it was never given time to cool when it came out of the oven, the hot and bubbling  filling, giving the kitchen the wonderful smell of, home baking. My family used to race to grab a slice while it was still hot, cursing when they burnt their lips on the hot melted cheese. Mum usually made a few pie's at once so there was some for later in the week, for packed lunches and for dad to take work. I'm sure you will love this recipe as my family and I did .

Image of Quiche Lorraine in the oven


. 23 cm / 9 inch shortcrust pastry flan case
. 125 g. / 4 oz. Gruyere cheese, thinly sliced
. 225 g ./ 8 oz. bacon, fried and chopped ( ham or other filling can be used eg, salami )
. 125 ml. / 5 fl. oz. single cream
. 3 eggs
. salt and pepper


. Put the flan on a baking sheet.Arrange the cheese slices over the base of the flan.
. Sprinkle over the the chopped bacon.
. Mix together the cream, eggs and salt and pepper to taste and pour into the flan case.
. Put into the oven preheated to fairly hot ( 200* C / 400*F or Gas mark 6 ) and bake for 40 minutes, or       until the filling is firm and golden. 

 Serve hot or cold 

Serves 4-6