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QUICHE LORRAINE
Ingredients
- Serves: 4 – 6
- Cooking Utensil: 18 – 20 cm quiche pan or pie plate
- Ingredients:
- ½ quantity Short Crust Pastry or 4 – 6 sheets filo pastry
- 6 spring onions, chopped
- 2 rashers bacon, chopped
- 1 cup milk, warmed
- 4 eggs, beaten
- 3 shakes pepper
- ½ cup (50g) grated tasty cheese
- Oven Temperature: 200 degrees
- Cooking Time: 35 – 40 minutes
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Directions
- Set oven at 200 degrees.
- Roll out pastry and line pan.
- Combine the rest of the ingredients except cheese, and pour into pastry base.
- Sprinkle cheese over top.
- Bake 15 minutes at 200 degrees, reduce temperature to 160 degrees. Bake until set.
- Serve.
- SPINACH QUICHE
- Follow recipe for Quiche Lorraine. Omit bacon and milk. Add ½ cup pureed spinach, ¼ teaspoon grated nutmeg, and 250g cottage cheese.
- ASPARAGUS QUICHE
- Follow recipe for Quiche Lorraine. Omit bacon and milk. Add 250g yoghurt to egg mixture. Arrange asparagus spears in cartwheel pattern on top, before baking.
- SWEET CORN QUICHE
- Follow recipe for Quiche Lorraine. Omit ½ cup milk. Add 1 small can creamed sweet corn to egg mixture. 1 green capsicum may replace spring onion.
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