How to Make a Quiche Lorraine

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Ingredients :

·         300 grams (10.5 ounces) of short crust pastry or a single pie crust

·         250 grams (8.5 ounces) of Gruyère or Swiss cheese, shredded

·         200 grams (7.5 ounces) of bacon, chopped

·         5 eggs, beaten

·         100 millilitres of (3.5 ounces) milk

·         200 millilitres of (7 ounces) double cream

·         2 tablespoons of flour, for dusting

·         Salt and pepper

Steps :

1.   Preheat oven to 320 degrees F, 160 degrees C or Gas Mark 2.

2.   Place skillet over medium heat and add the chopped bacon.

3.   Use tongs to stir the bacon and cook for 4 minutes or until brown and crispy.

4.   Drain the browned and crispy bacon on paper towels.

5.   Line the pie plate with the round of parchment paper.

6.   Dust the pie plate with flour.

7.   Dust the kitchen counter surface with flour in preparation of rolling the pastry.

8.   Place ball of pastry dough onto liberally floured counter surface.

9.   Dust the pastry with flour.

10.   Roll out pastry dough using the rolling pin.

11.   Roll the pastry dough out into a thin, flat sheet.

12.   Lay the rolled out pastry dough into the pie pan.

13.   Carefully fit the pastry dough to fit the pie pan.

14.   Mold the pie pastry to fit the pie pan.

15.   Lightly push down the edges so the pie pastry neatly fits the pan.

16.   Trim excess pastry.

17.   Add the cheese and bacon to the pie pan.

18.   Ensure the bacon and cheese is evenly spread out over pie pastry bottom.

19.   Add milk, cream, salt and pepper to beaten egg mixture. Mix well with a fork.

20.   Carefully pour egg mixture over bacon and cheese in pie pan.

21.   Bake the quiche until golden about 30 to 40 minutes. The quiche will be set when done.

22.   Remove quiche from oven. Let rest 10 minutes before cutting and serving.

23.   Slice and serve hot or cold with parsley for garnish.