Recipe Best Quiche Lorraine Ever

Press firmly against bottom and sides.

Recipe best quiche lorraine ever. Cook the onion in the remaining fat until the onion is transparent. Add half and half salt cayenne and nutmeg. Sprinkle half of swiss cheese over onions.

Whisk together beaten eggs and next 5 ingredients. Combine the eggs cream. Use a lightly floured rolling pin and roll from the center out turned the dough 45 degrees each time your roll to keep the dough in a circle.

Once dough has rested. On a lightly floured surface roll dough to a 14 inch circle. Cook bacon in a large skillet over medium heat stirring often 7 to 8 minutes or until crispy.

Put a baking sheet in the oven and heat oven to 200c fan 180c gas 6. Transfer to a 9 in. In a bowl combine the eggs cream salt and pepper then pour into the quiche.

Beat on medium low until. Place rack in middle of oven. Recipe extracted from mary berry s cookery course published by dk 25.

Bake at 350 f for 45 minutes or until it starts to get nice and brown on top. Pour the egg mixture over the filling ingredients. Be careful not to overcook the quiche or the filling will become tough and full of holes.