Bacon and Egg Flan (Quiche Lorraine) recipe
information
This is virtually the national dish of Lorraine, on the border with Germany. Almost as many versions exist as there are villages in the region, but this is a fairly typical version.
ingredients
275 g (10 oz) Shortcrust pastry dough
for the FILLING
175 g (6 oz) Smoked or unsmoked bacon, grilled (broiled) until crisp and crumbled
250 ml (8 fl oz) 1 cup Single (light) cream
3 Egg yolks
Salt and pepper to taste
250 ml (8 fl oz) 1 cup Single (light) cream
3 Egg yolks
Salt and pepper to taste
accompaniments
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method
1. Preheat the oven to fairly hot 200°C (Gas Mark 6, 400 °F).
2. Roll out the pastry dough to about 1/2 cm (1/4 in thick and use it to line a well-greased 23cm (9 in) flan tin. Put the tin on a baking sheet. Arrange the crumbled bacon over the bottom of the case.
3. Beat the remaining ingredients together and pour over the bacon. Put the baking sheet into the oven and bake the quiche for 25 to 30 minutes, or until the filling is set and firm and golden brown on top.
4. Serve at once, if you are serving the quiche hot, or set aside to cool before serving.
2. Roll out the pastry dough to about 1/2 cm (1/4 in thick and use it to line a well-greased 23cm (9 in) flan tin. Put the tin on a baking sheet. Arrange the crumbled bacon over the bottom of the case.
3. Beat the remaining ingredients together and pour over the bacon. Put the baking sheet into the oven and bake the quiche for 25 to 30 minutes, or until the filling is set and firm and golden brown on top.
4. Serve at once, if you are serving the quiche hot, or set aside to cool before serving.
serving amount
4 - 6 servings
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