LOCATION: Recipes >> Entrée Pies >> Quiche 52
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Quiche 52
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Quiche Lorraine
150g (5 oz) shortcrust pastry
175g (6 oz) Gruyere cheese, thinly sliced
175g (6 oz) bacon, chopped
2 eggs, beaten
pinch cayenne pepper
pinch grated nutmeg
150 ml (1/4 pint) single cream or top of milk
Line an 18-cm(7-in) flan tin or sandwich cake tin with the pastry.
Place a layer of cheese on the pastry, then a layer of bacon, and
repeat until both ingredients have been used up. Mix the eggs with
the cayenne pepper, nutmeg, and cream or milk, then pour over the
cheese and bacon mixture in the flan case. Bake near the top of
the oven at 200 degrees C (400 degrees F) Gas mark 6 for about 30
minutes, until the pastry is golden brown and the filling set.
Serve hot or cold.
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