Quiche Lorraine


Flaky or Puff pastry, roll out the pastry and put in your quiche dish. Prick the base of the pastry all over to stop it lifting, and leave in the fridge for about 30 minutes while preparing the filling.

100 gm of lardons, lightly fried.

Beat 3 large eggs together with about 300ml crème fraiche with salt and pepper to taste.

Sprinkle the lardons onto the pastry. Pour the egg mixture over the lardons until about 3/4 full.

If you like sprinkle some grated cheese - gruyere, cheddar or cantal works well - on the top of the quiche.

(N.B. although cheese is quite often added, it was not so I understand, added to a traditional quiche lorraine recipe.)

Cook in a fairly hot pre-heated oven (375 F / 190 C) for 25-30 minutes, remove and allow it to cool.
Eat, hot or cold.


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