Quiche Lorraine
Bacon, onion and cheddar quiche in a blind-baked pastry case.
Cook 40 min · 220 °C fan
You'll need
- 1 pack shortcrust pastry
- 8 oz single cream, or Elmlea
- 4 oz bacon
- 5 eggs
- 150 g cheddar cheese, grated
- 1 onion, finely chopped
- oil, for frying
Equipment
- frying pan
- quiche dish
- rolling pin
Method
- Preheat the oven to 220 °C (fan).
- Heat the oil in a frying pan and fry the onion and bacon until browning.
- Roll out the pastry and line the quiche dish. Prick the base all over with a fork.
- Bake the pastry case for 15 minutes, then turn the oven down to 180 °C (fan).
- Mix the cream, eggs and cheese together.
- Spread the onion and bacon over the pastry case.
- Pour the cream mixture over the top.
- Bake for 25 minutes.