Quiche Lorraine
Cook up this British classic as part of a picnic spread or a light Sunday lunch.
- COOKING TIME : 30
- PREPARATION TIME : 40-50
- 250g of fresh shortcrust pastry
- 150g of bacon, diced
- 4 eggs
- 2 onions cut into julienned pieces
- 10g of chopped parsley
- 200ml of milk
- 200ml of single cream
- 100g of roughly grated gruyère cheese
- salt
- pepper
- olive oil
Step 1
Line the pie dish with baking paper and then roll out the shortcrust pastry to cover the bottom and edges.
Step 2
Spread the sautéd bacon over the bottom of the dish along with the julienned onion sweated in a little olive oil, then sprinkle the cheese on top.
Step 3
Beat the eggs in a bowl together with the milk and cream, seasoning with salt and pepper to taste.
Step 4
Pour the mixture evenly over the dish and garnish with chopped parsley.
Step 5
Select “PIE” from the “RECIPES” menu then the “QUICHE LORRAINE” menu and confirm.
