Quiche Lorraine Recipe Au

Be sure to mix well.

Quiche lorraine recipe au. Roll pastry on a lightly floured work surface to 5mm thick line flan tin and refrigerate to rest and chill 20 minutes. In a separate bowl toss cheese and flour together then add to egg mixture. Line with baking paper and fill with pie weights or uncooked rice.

Preheat oven to 200 c 400 f. Preheat oven to 200 c 180 c fan forced. Line pastry with baking paper and fill with pastry weights or rice.

Use a sharp knife to trim excess. Gently press pastry into the base and side. Line a 23cm fluted tart tin with removable base with the pastry.

Roll pastry between sheets of baking paper until large enough to line a 25cm 10 inch round 3 5cm 1 inch deep loose based fluted tart tin. Stir in bacon and onion. In a large bowl mix together milk salt and eggs.

Prick pastry base with a fork. Trim pastry leaving 5mm above rim of tin prick base with a fork line with baking paper and blind bake for 15 minutes. Preheat oven to 200c and butter and flour a 20cm diameter loose bottomed flan tin.

Bake in preheated oven for 35 to 40 minutes or until knife inserted in centre of the quiche comes out clean. Lift pastry into tin.