Quiche Lorraine
Ingredients
Pastry:
- 8 oz plain flour
- 4 oz butter or margarine
Filling:
- 3 eggs lightly beaten
- 10 floz single cream or milk
- 1 tsp herbes de provence or dried mixed herbs
- 1 tsp paprika
- salt and pepper
- 6 oz back bacon diced
- 1 tbsp vegetable oil
- 6 oz mature Cheddar cheese grated
Instructions
- Rub together flour and fat until mixture resembles fine breadcrumbs. Add cold water a tbsp at a time to form dough. Cover and chill for 30 mins.
- Preheat oven 200°C/400°F/gas6. Roll out pastry and line a greased 25 cm (10 in) flan tin. Prick base, line with greaseproof paper, add baking beans and bake blind for 15 mins. Reduce oven temp to 180°C (350°F) gas 4.
- 3 Mix eggs, cream or milk, herbs, paprika and seasoning.
- Heat oil and fry bacon. Remove beans from pastry case. Arrange bacon and cheese in case and add egg mixture. Bake for 35-40 mins.
- Freeze for up to 1 month
Calories: 628 kcal
Carbohydrates: 32 g
Protein: 21 g
Fat: 47g
Saturated Fat: 27 g
Trans Fat: 1 g
Cholesterol: 221 mg
Sodium: 616 mg
Potassium: 254 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 1406 IU
Vitamin C: 1 mg
Calcium: 269 mg
Iron: 3 mg