Quiche Lorraine & Other Christmas Leftovers Recipes
December 30th 2009 06:39
Ingredients
300g Short crust pastry
4 Eggs
100ml Cream (not depicted)
200g Bacon or Ham
1 Tomato (for garnish)
150g Gruyere cheese (grated)
Salt and Pepper
Method
Roll out the pastry to line a flan ring and blind bake for ten minutes on 185°c.
Reduce the oven heat to 175°c.
Cut the bacon or ham into lardons and fry them until coloured.
Reserve one egg yolk and beat the remaining eggs and cream in a bowl.
Season with salt and pepper and pour into the flan shell.
Place the reserved egg yolk in the centre.
Sprinkle with the lardons and the cheese.
Decorate with precooked pastry offcuts if required.
Return Quiche to the oven and bake for a further 12 minutes at 175°c.
Serve Quiche hot or cold with salad and a chilled Riesling.
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