I’ve never made quiche before. For some reason I thought it was really difficult, but after seeing a recipe in the latest Coles Baby Club magazine I thought I’d give it a try. It was really easy to make and adapt the ingredients and most importantly, very yummy. Oscar even helped with the mixing, and was very excited about having “cake” for dinner. I used a non-stick frying pan and silicon pie dish for making the quiche, so didn’t need to use oil for cooking the bacon or grease the pie dish.
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| Quiche Lorraine |
Quiche Lorraine (Amines, Low Salicylates, Low Glutamates)
- 150g organic bacon rashers, cubed
- 1 leek, finely diced
- 1 cup cheese, grated
- 5 eggs
- 100ml light evaporated milk
- 1 sheet frozen butter puff pastry, thawed
- Preheat the oven to 180 C.
- Roll out the pastry sheet until it is large enough to cover the base and sides of your quiche/pie dish. Place the pastry into the dish and trim the edges. Prick the bottom of the pastry with a fork several times. Place a sheet of baking paper over the base then cover with raw rice or baking weights (I used a bread and butter plate) and blind bake the pastry for 10 minutes. Remove the paper and rice/weights and bake for another 10 minutes. Turn the oven down to 170 C.
- While the pastry is cooking, add the bacon and leek to a hot frying pan and cook until browned and crispy, then place on a paper towel to soak up the excess oil.
- In a bowl whisk together the eggs, evaporated milk and cheese, then add the leek and bacon. Pour into the cooked pastry case.
- Bake for 20 – 30 minutes or until cooked through.
The quiche can be served hot or cold and can be frozen.
