The classic French quiche, Quiche Lorraine
A delightfully satisfying light lunch or (kcesh law-rain) is traditionally served, hot or cold, as a first course. It also makes a beautifully elegant light lunch or supper dish served with a tossed mixed salad and crusty bread and, to drink, some well-chilled Alsatian Riesling or Traminer. There are, by the way, almost as many ‘original’ recipes for this dish as there are villages in Lorraine – this is merely one of the basic ones and lays no claim to being the one true version/1 X 9-inch Flan Case made with shortcrust pastry
4 oz. Gruyere cheese, thinly sliced
6 oz. lean bacon, grilled until crisp and crumbled
5 fl. oz. single cream
½ teaspoon salt
2 teaspoon white pepper
Preheat the oven to fairly hot 400°F (Gas Mark 6, 200°C). Place the flan case on a baking sheet.
Cover the bottom of the flan case with the cheese slices, then cover with the crumbled bacon. Set aside.
In a medium-sized mixing bowl, com-bine the cream, eggs, salt and pepper and beat well to blend. Pour the mixture over the cheese.
Place the baking sheet in the centre of the oven and bake the quiche for 25 to 30 minutes or until the filling is set and firm and golden brown on top.
Remove the baking sheet from the oven and serve the quiche at once, if you are serving it hot.