Contents

Ingredients

Base: - either make your own or buy frozen shortcrust pastry/pastry mix.  To make your own you need: 4oz (125gm) fat (some types of marge or lard are better for pastry than others), 8 oz (250gm) plain or self-raising flour, pinch of salt and a little water.

Filling: 2 eggs, salt and pepper, 1/2 pint of hot milk, 2oz grated cheese(50g), 3 rashers of bacon, 1/2 oz butter.  (You can substitute ham for bacon, or replace it with tuna or other ingredients of your choice).  Small to medium sized onion, and tomato to garnish.

Method

Make the pastry or roll out the frozen pastry and line a 7-8 inch (18-20 cm) flan tin or sandwich tin. ( To make your own pastry see the separate recipe.)  Bake the pastry "blind" in a fairly hot oven - 400deg F, 200 deg C or Gas Mark 6 for about 15-20 minutes.  To bake "blind" place a piece of foil on top of the pastry before putting it in the oven.

While the pastry is baking make the filling by chopping the onion into small pieces and frying in a little oil or butter until gold in colour.  Add the bacon or ham also chopped into small pieces, and beat the eggs before adding them to the pan.  Season to taste with salt and pepper, add the warm milk, cheese etc.  When the cheese has melted and the ingredients are well mixed, pour the mixture into the pastry case, decorate with tomatoes, anchovies, whatever and bake in a moderate oven for 30-40 mins or until the filling is set. 

Comment

While purists may insist you can only make Quiche Lorraine with bacon etc there are unlimited ways you can adapt the recipe to suit you - broccoli and cheese or mushroom, sardine and tomato - add your favourites.

Page Updated: 22nd December 2000