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Classic Quiche Lorraine

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Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
Fine Family Cooking

By Tony Bilson

Published 1994

  • About

This savoury custard tart from the cuisine of the Alsace-Lorraine region in France is famous the world over. It did not come into favour in Anglo-Saxon countries, strangely, until as late as 1949.

Ingredients

Shortcrust pastry

Method

Wash and finely slice the leek. Melt the butter in a frying pan or skillet over a medium heat. Add the bacon and leek and soften in the butter without browning the leek. Grate the cheese. In a separate bowl, mix together the parsley, cheese, crème fraîche, eggs and seasonings.

Put the leek/bacon mixture over the bottom of the tart case and then pour the cheese mixture over, up to the li

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