Traditional Quiche Lorraine

Yesterday a recipe I’ve never done before – I made a traditional Quiche Lorraine for dinner last night.

I started by making the shortcrust pastry which I then left to chill in the fridge for several hours.

When it was time to make the quiche I rolled the pastry out and blind baked it, before filling with crispy bacon, cheese, eggs and cream, then baking for another 30 minutes.

It could have done with a bit longer on the blind baking I think but otherwise the result wasn’t too bad.

FH.

Fred Hart

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