Classic Quiche Lorraine

Never has a quiche Lorraine – essentially an egg, bacon and cream tart – been so easy to make, without losing any of its classic flavour and texture.

Method

Pre-heat the oven to gas mark 6, 200ºC. First, pop a baking sheet into the centre of the oven while it’s pre-heating. Meanwhile, beat the eggs with the cream in a jug and season. Next, crumble the crispy bacon over the base of the pastry case and sprinkle over the Cheddar.

Using oven gloves, remove the baking sheet from the oven and place the pastry case, still in its foil container, on it.

Pour in the egg-and-cream mixture and sprinkle the grated Parmesan over the surface.

Now return the baking sheet to the centre of the oven, reduce the heat to gas mark 4, 180ºC and bake the
quiche for 35-40 minutes till golden and firm in the centre.

Leave to rest for 10 minutes before serving, perhaps with a classic tomato salad.

note: this can also be made in 6 Jus-Rol frozen tartlet cases; cook as above.