203.Quiche lorraine : Food Combining Hay Diet

The full text of the book published by Bloomsbury. Author Peter Thomson

Flans and Quiches are easily prepared without pastry. Originally, the pastry was not intended to be eaten, serving merely as a clean and waterproof container for the ingredients while they cooked.

serves 4

6 sliced bacon rashers

2 chopped onions

1 tablespoon olive oil

3 oz / 75 g grated Cheddar cheese

2 large eggs

1/4 pint / 150 ml milk

3 tomatoes, sliced

salt and pepper to taste

Instructions

  • Use an ovenware flan dish. Sprinkle half the cheese on the bottom of the flan dish.

  • Fry bacon and onion together until just cooked and spread over the cheese.

  • Beat together the eggs, milk and seasoning, pour over the mixture and then sprinkle the rest of the cheese over. Lay the sliced tomatoes on top.

  • Bake at Gas Mark 5, 375F, 200C, for 30 minutes until set.

    Variations

    • For a richer mixture, mix cream with the milk or use evaporated milk in place of milk or milk and cream

    • For a wide range of different fillings replace the cheese, onion and bacon:

    • Mushroom quiche: 6 oz / 150 g mushrooms, sliced - no need to fry first

    • Herb quiche: 2 tablespoons mixed fresh herbs, chopped - marjoram, basil, thyme etc

    • Prawn and onion: 6 spring onions, trimmed and chopped, 6 oz / 150 g peeled prawns

    • Ham and sweetcorn: 6 sliced bacon rashers, fried and 8 oz / 200 g sweetcorn, cooked

    • Salmon: 8 oz can salmon or flaked fresh cooked salmon

    • Tuna and cheese: 8 oz can tuna and 2 oz cheese - sprinkle over the top after adding the egg mixture

    • Spanish quiche: Cooked peas, sweetcorn, sliced red and green peppers, tomatoes.