QUICHE LORRAINE




400 g savoury pastry

salt and freshly ground black pepper to season

6 eggs

1 1/2 cups milk

6 rashers bacon, rind removed

2 spring onions, sliced


Roll pastry out on a lightly floured surface and use to line a 24 cm quiche dish. Bake blind at 2000 C for 10 minutes. (To bake blind, cut a circle of baking paper to cover the pastry. Fill with dried beans or rice.)


Remove baking blind material and return to oven for 3 minutes. Lightly beat eggs. Add milk, salt and pepper and beat to just combine. Cut bacon into strips. Sprinkle bacon and spring onions over pastry base.


Pour egg mixture into pastry shell. Bake at 200 C for 10 minutes, then reduce heat to 150 C and cook for a further 30—35 minutes or until quiche is set.

Serve hot or cold.


Serves 4.

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