Quiche Lorraine : Glutenfree
Ingredients: Quiche Lorraine : Glutenfree
Ingredients: to serve four
8 oz prepared short crust pastry. See page 228 for ingredients.
For the filling:
4 oz / 100g diced bacon
1 small onion, coarsley chopped
For the custard:
2 egg yolks
6 fl oz / 175ml milk
2 fl oz / 60ml double cream
2 oz / 50g grated cheese
or cream cheese
salt to taste
fresh ground black pepper to taste
Instructions: Quiche Lorraine : Glutenfree
Roll out the pastry to line a 7½ inch or 19cm flan tin.
Cook the empty pastry shell in a preheated oven.
Gas mark 7 425°F 220°C
for 12 to 15 minutes or until light brown. Brush the pastry with a little beaten egg and return to the oven for 5 minutes.
Fry the bacon and onion in butter until it is lightly browned all over and place in the baked pastry.
To prepare the custard:
Beat the eggs and yolks, beat in the milk and cream and then the cheese and seasoning.
Pour this beaten mixture over the bacon and onion.
Sprinkle nutmeg on top.
gas mark 5 375°F 190°C
Bake for 25 to 30 minutes or until firm and golden brown.
Serve hot or cold.