Easy quiche Lorraine
Taking inspiration from the traditional French quiche Lorraine, this version is faster and easy to recreate. Perfect for a quick midweek dinner and guaranteed to be a hit with the kids!
Ingredients
For the crust
- 190 g Huntley & Palmers Somerset crackers 1 packet
- 75 g butter
- 1 egg
For the filling
- 8 slices Farmland Streaky Bacon
- 2 shallots finely diced
- 4 large free range eggs
- 1¼ cups fresh cream
- ¼ tsp salt
- A pinch of cayenne pepper
- A pinch ground nutmeg
- ⅔ cup sharp cheese finely grated (Gruyère is ideal but Tasty will do the trick)
Instructions
- Preheat oven to 200°C.
- Put the crackers in a food processor and whizz into fine crumbs. Add the butter and egg and pulse until well combined.
- Pour the cracker mixture into a 23cm tart tin and press into the base and up the sides. Cover with greaseproof paper and blind bake for 15 minutes.
- Remove the baking beans and bake for another 5 minutes. Remove and set aside.
- While the crust is baking, dice the bacon and fry until crisp over medium heat. Remove from the pan and place in a paper towel-lined bowl to drain the excess oil.
- Turn the heat down a little and fry the shallots in the bacon oil until just soft and translucent. Remove the pan from the heat and set aside.
- In a bowl, whisk the eggs. Add the cream, salt and spices and whisk until combined.
- Turn the oven temperature down to 160°C.
- Spread the shallots evenly over the bottom of the cooked crust. Top with half of the bacon, cheese, and then the remaining bacon. Cover with the egg mixture.
- Bake for 45 to 50 minutes, until the filling is set and lightly golden.
- Serve straight out of the oven or let it cool down a little. Delicious on its own or with a salad.
- Bon appétit!
Tried this recipe?Let us know how it was!
Hosting meat-free guests? Impress them with this vegetarian option.
