My chickens have gone into overdrive now that the weather has started to warm up in readiness for summer so naturally, I have eggs coming out my ears. Naturally (as you do..yes of course as you do and naturally – because I have the time one in kindy two in school. Trust me you too will one day have the ‘natural’ time to bake..it breaks the mundanest that can happen once in awhile when being a stay at home mum ) so naturally I have been busy baking quiches and freezing them down for the friend that is looking after our beloved puppies while we are on our adventure next week.
Quiche was a lunchtime staple for me when I was in my mid-twenties career girl. My favourite was from a little sandwich shop in Palmerston the now thriving satellite city of Darwin. I would race down to the shop and they would have it already heated for me with a side salad. I felt so special by that little bit of extra service. I’m not sure why but Quiche always make me feel good but then I guess most things that bring up good memories do.
This recipe is quick and easy. Put any fillings that you like or divide among muffin tins for individuals. If you are clever to make your own short crust if you are still clever but don’t have the time use a store brought shortcrust..nobody will know the difference. ….yum.
Quiche Lorraine
What you will need:
- 250g English cheddar, grated
- 4 tomatoes, sliced (optional)
- 200g bacon, chopped
- 5 eggs, beaten
- 100ml milk
- 200ml double cream (or just cream- I used some uht single because it had to be used)
- salt
- freshly ground black pepper
- 2 sprigs of fresh thyme
- Ready made shortcrust pastry- unless you can make your own.
How to:
- Preheat the oven to 190C
- Remove the pastry case from the fridge and line the base of the pastry with baking parchment and then fill it with baking beans. Place on a baking tray and bake blind for 20 minutes. Remove the beans and parchment and return to the oven for another five minutes to cook the base
- Reduce the temperature of the oven to 160C.
- Sprinkle the cheese into the pastry base and add the sliced tomatoes if you are using them. Fry the bacon pieces until crisp and sprinkle over them over the top.
- Combine the eggs with the milk and cream in a bowl and season well. Pour over the bacon and cheese. Sprinkle the thyme over the top and trim the edges of the pastry.
- Bake for 30-40 minutes or until set. Remove from the oven and allow to cool and set further.
- Trim the pastry edges to get a perfect edge and then serve in wedges.
Serve with salad for a perfect summer dinner.
xxDeb
