Quiche Lorraine

Quiche Lorraine or Egg & Bacon Flan, whatever you call this homemade dish, it is sure to please, either served cold on a summers day buffet or warm on a winters day at lunchtime.

Roll out your shortcrust pastry big enough to fit your flan dish. Here I have used shop bought pastry.

Using your rolling pin, cover your flan dish with the rolled out pastry.

Having moulded your pastry to the flan dish, cut away the excess using the back of a knife.

Now using a fork, prick your pastry at the base in readiness for blind baking.

Place your dish into a baking tray, here I have used a deep sided tray, but you could use a flat tray if required.

Cover the pastry with greaseproof pastry and weight down with ceramic beans. Now place in a hot oven and blind bake for about 10-15 minutes.

Prepare your ingredients whilst your casing is baking. You will need; 4 x eggs, equal measure of milk, 1 x tomato for dressing, 1 x large handful of sweated onions, browned bacon pieces & grated cheese and salt & pepper to taste.

Having blind baked your casing, remove the greaseproof paper and ceramic beans and fill with your bacon, onion, grated cheese and sliced tomato.

Top up with your milk and egg, just enough to cover the ingredients. Then replace the dish back into the oven and cook at 180c for 45 minutes or until golden brown.

Once cooked, either leave to chill on a cooling rack or serve warm immediately. I like mine served with chips and salad.