Quiche Lorraine Recipe Delicious Magazine

Mix the cream milk and egg yolks in a jug then season well and grate in nutmeg to taste.

Quiche lorraine recipe delicious magazine. Debbie major puts a clever twist on quiche lorraine with this recipe using boursin quail eggs and chives. Serve with a simple green salad for an elegant lunch. Pour the mixture into the case then bake the quiche in the bottom third of the oven for about 40 minutes until the filling is set but still wobbles in the centre when gently shaken.

Put the egg pan over a gentle heat and whisk in the hot milk until combined then cook until thickened and pale about 8 minutes see tip. Preheat oven to 425 degrees f 220 degrees c. Arrange the sliced tomatoes on the cheese and scatter the bacon on top.

Fry the bacon pieces until crisp then drain on kitchen paper. Combine the eggs milk and cream in a bowl and season well. Put the flour and olive oil spread into a food processor add a pinch of salt and whizz until the mixture resembles fine crumbs.

Heat the oven to 190 c 170 c fan gas 5. Close lost my password enter the email address associated with your. Preheat the oven to 200 c fan180 c gas 6.

Gently whisk in the cream then stir in 50g of the grated gruyère the nutmeg and some pepper hold back on the salt as the bacon and cheese are quite salty. Hands on time 40 min oven time 45 55 min plus chilling. Bake the quiche in the oven for 25 minutes or until just set and lightly golden.

Pour over the bacon and cheese. Our favorite version of course uses bacon. Add 3 tablespoons of cold water and whizz until the pastry comes together.