Quiche Lorraine Recipe In English

In a bowl combine the eggs cream salt and pepper then pour into the quiche.

Quiche lorraine recipe in english. Pour mixture into pastry shell. Season with salt and pepper. Line the tin with the pastry trimming the edges neately.

Using your hands add butter working it into the flour until the mixture resembles pea size crumbs. Fold the excess dough inward pressing the edges to double the sides. With a fork prick the bottom of the crust.

Bake 15 minutes in the preheated oven. Be careful not to overcook the quiche or the filling will become tough and full of holes. Heat a small frying pan tip in 200g lardons and fry for a couple of mins.

Sprinkle a thin layer of swiss cheese in the bottom of the pastry crust. Fry the bacon pieces until crisp and sprinkle over them over the top. In a medium bowl whisk together eggs cream salt sugar and cayenne pepper.

Line a 25 cm 10 inch quiche plate. Press the puff pastry into the bottom and up the sides of a shallow casserole dish or 8 inch pie plate. Refrigerate for 30 minutes or freeze for 15 minutes.

Recipe extracted from mary berry s cookery course published by dk 25. Drain off any liquid that comes out then continue cooking until the lardons just start to colour but aren t crisp. With the rack in the lowest position preheat the oven to 190 c 375 f.