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Quiche Lorraine HT CD MC PIC
60mins
Serves 4 Hot Cold Pork Bacon Savoury Flan Tart Main Course Picnics Buffet Party France Europe
Ingredients: 225g/8oz
Shortcrust Pastry
8
Rashers Streaky Bacon, roughly chopped
125g/5oz
Gruyere Cheese, grated
50g/2oz
Onion, chopped
2 Eggs,
beaten
120ml/4fl.oz.
Double Cream
Salt
and Cayenne pepper Instructions
1. Preheat the oven to 220C, 425F, Gas
Mark 7.
2. Roll the pastry out to 6mm/ 1/4 inch thickness and use to line a 20cm/8
inch flan tin. Line the pastry case with greaseproof paper and fill with baking
beans. Bake in the oven for 15 minutes.
3. Meanwhile, whisk together the eggs, cream, salt and cayenne pepper in a
bowl.
4. Remove the baking beans and greaseproof paper
and arrange the onions, cheese and bacon over the bottom of the case.
5. Pour the egg mixture over the cheese and bacon, return to the oven and
bake for 15
minutes.
6. Reduce the oven temperature to 150C, 300F, Gas Mark 2 and continue to
cook for a further 30 minutes, until the filling
is set and golden brown. Serve hot or cold. More Pork/Bacon Recipes | General Pork Prep & Cooking Times | Pork Cuts
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