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.
|230g Jus-Rol fresh large shortcrust pastry case|
|1 pack (about 50g) ready-cooked crispy smoked bacon|
|225ml double cream|
|3 tablespoons ready-grated mature Cheddar|
|1 tablespoon fresh ready-grated Parmesan|
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|There is no list of equipment specified for this recipe.|
Delia's How to Cheat at Cooking
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.
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The secret of this tart, with its wholewheat cheese pastry, is to cook the onions until they almost caramelise so they form a lovely thick, brown layer over the base.
One of the most brilliant first courses Delia has ever eaten... perfect for a special occasion meal and certain to be a success with all who eat it!
This is what I call a wobbly tart – creamy and soft-centred. Leeks and goats' cheese have turned out to be a wonderful combination, and the addition of goats' cheese to the pastry gives it a nice edge.
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