Name Quiche lorraine


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All-in-One Shortcrust Pastry, made with
* 175g (6 oz) flour, etc.

* 2 rashers streaky bacon, de-rinded and chopped
* 1 small onion, peeled and finely chopped
* 15 g (1/2 oz) Stork margarine
* 50g (2 oz) Gruyere or Cheddar cheese, grated
* 150ml (1/4 pint) single cream or milk
* Salt and pepper
* 2 eggs, size 2
* Tomato slices and parsley, to garnish

OVEN: Pre-heat to moderate (350°F, 180°C, Gas No.4).
SHELF: Second from top.
1. Have ready an 18cm (7 inch) ungreased plain flan ring or 4 x 10cm (4 inch) foil cases on baking sheet.
2. Make pastry.
3. Roll out and line the flan ring, or cut out rounds to line the small foil cases.
4. Saute bacon and onion in Stork for 4-5 minutes.
5. Mix with remaining filling ingredients and pour into pastry case(s).
6. Bake flan in pre-heated oven for 25-35 minutes or individual flans for 20-25 minutes until filling is set and pastry cooked. Garnish with tomato slices, and parsley.

Serves: 4-5
Preparation time: 40 mins
Cooking time: 20-35 mins
Freezing note: Freezes well, wrapped in foil or in a rigid polythene container.

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