Quiche Lorraine

Quiche Lorraine

By
From
The Margaret Fulton Cookbook
Serves
4-6
Photographer
Geoff Lung

The classic Quiche Lorraine contains no cheese, but a few tablespoons of grated cheese can be added to the egg mixture, if desired.

Ingredients

Quantity Ingredient
3-4 rashers bacon
1 Shortcrust flan case, baked blind
2 eggs
1 teaspoon plain flour
A pinch ground nutmeg
1/2 teaspoon salt
A pinch cayenne pepper
1/2 cup each cream and milk

Method

  1. Trim the rind off the bacon and grill or fry until crisp. Cut into bite-sized pieces. Place in pastry case. Preheat the oven to 190°C.
  2. Beat together the eggs, flour, nutmeg, salt, cayenne, cream and milk, only until combined (over-beating causes bubbles on top). Strain over the bacon and bake for 10 minutes. Reduce heat to moderate 180°C and bake a further 20 minutes, or until a knife inserted in the custard comes out clean. Serve warm.

Variations

  • Crab : Substitute the bacon for 1 cup of flaked crabmeat and add a tablespoon of dry sherry to the custard.

    Spinach : Add 1/2 cup of chopped, well-drained cooked English spinach, omitting the bacon and adding a little grated nutmeg.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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