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Quiche lorraine
- Serves
4-6
- Difficulty
Medium
- Ready in
1 hr 35
Published 1998
This open tart originated in the Lorraine region around the sixteenth century. The name quiche comes from the German word ‘küchen’, meaning cake. A quiche can contain many fillings, but a quiche lorraine is traditionally made with cream, eggs and smoked bacon, and is considered a classic of French cuisine.
Ingredients
½ 1
Method
- Lightly grease a 22 x 3.5 cm (8¾ x 1¼ inch) loose-bottomed flan tin. Roll out the dough on a lightly floured surface to a thickness of 3 mm (⅛ inch) and line the prepared tin (see Chef’s techniques).
Preheat the oven to moderate 180°C (350°F/Gas 4)
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I was looking for something new to try. It came out delicious. Must try again as it was simple and quick!
What an absolute staple of the picnic. No day at the park is complete without one of these! Really great recipe, worth noting the oven settings is for a non fan oven.
I had no idea it was this easy! Definitely a new go to dinner for me.