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23
Quiche Lorraine
Serves: 6
Preparation: 15 minutes
Cooking: 50 minutes
Cooking oil spray
¹⁄
³
cup dried (packaged) breadcrumbs
6 bacon rashers, rind removed, coarsely
chopped
1 small brown onion, finely chopped
1½ cups grated cheddar cheese
4 eggs
1 cup milk
½ cup thickened cream
½ cup self raising flour
Mixed green salad, to serve
1. Preheat oven to 180°C. Spray a 23cm
tart tin (with removable base) with cooking
oil. Place on an oven tray.
2. Sprinkle breadcrumbs all over dish to
lightly coat.
3. Heat a small non-stick frying pan over
medium heat. Add bacon and cook,
stirring, for 2 minutes or until brown.
Remove from heat and set aside for 5
minutes to cool.
4. Combine the bacon, onion and cheese in a
bowl. Scatter over base of prepared tin.
5. Combine the remaining ingredients in the
jug of a blender. Blend on “Setting 2” for
40 seconds.
6. Pour the egg mixture over the bacon
mixture. Bake for about 45 minutes or
until just set. Remove from oven and set
aside for 5 minutes before cutting into
wedges. Serve with salad.
Variation:
Quiche Florentine: Omit bacon. Wash 200g
baby spinach leaves and place in a medium
saucepan with water still clinging to leaves.
Cover with a lid and place over medium heat.
Cook, shaking pan occasionally, for 1 – 2
minutes or until spinach just wilts. Remove
from heat. Transfer spinach to a colander.
Use your hands to squeeze out any excess
liquid. Coarsely chop. Add to ingredients in
step 3.
Recipes - Mains