Quiche Lorraine Recipe Puff Pastry

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

Quiche lorraine recipe puff pastry. Place the onion in the pan and cook over a medium heat for 8 minutes or until golden. Reduce the temperature of the oven to 160c 140c fan gas 3. Press the puff pastry into the bottom and up the sides of a shallow casserole dish or 8 inch pie plate.

In a frying pan cook the bacon drain on kitchen paper and set aside. Sprinkle a thin layer of swiss cheese in the bottom of the pastry crust. Fry the bacon pieces until crisp and sprinkle.

Add to the quiche lorraine and top with the cheese. In a bowl mix together the eggs milk and cream then add cooked bacon. Scatter cooled bacon filling evenly across base of cooked quiche crust.

Place quiche tin with cooked quiche crust on tray. Then add the courgettes and bacon pieces. Line a pie tin with puff pastry.

Tear 140g fresh mozzarella into small pieces and scatter over the other fillings. In a small bowl beat eggs and milk with a fork until blended. For the pastry put 175g plain flour 100g cold butter cut into pieces 1 egg yolk and 4 tsp cold water into a food processor.

Preheat oven to 210 c gas 6 7. Fit pastry in pie plate and refrigerate until ready to fill. Preheat the oven to 450 degrees f 220 degrees c.