Quiche Lorraine
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Introduction:
This delicious combination of bacon, eggs, cheese and onions is ideal for picnics and light lunches and has been a firm favourite for many years! . Now all we need is the sunshine!
Notes:
Serves 2
Preparation:
Preheat the oven to 180°C/Gas Mark 4
Ingredients:
100g (8oz) Juvela Gluten-Free Mix
25g (2oz) hard margarine
25g (2oz) lard
1 egg (beaten)
cold water to mix
Filling
100g (4oz) chopped bacon, panchetta or lardons
1 small onion (finely chopped)
25g (1oz) cheese (finely grated)*
2 eggs
2tbsp crème fraiche*
50ml (2fl oz) milk
salt and pepper to taste
* Please check the Food List for suitable gluten-free brands.
Method:
- To make the pastry, place the Mix in a bowl and rub in the fats until the mixture resembles coarse breadcrumbs.
- Stir in the beaten egg and sufficient water to form a soft but not sticky dough.
- Knead well on a surface lightly dusted with Mix. Roll out half the pastry* and use to line two 10cm (4”) tartlet tins.
- Gently sauté the bacon, pancetta or lardons in their own fat along with the chopped onion and cook until lightly brown. Set aside to cool.
- Meanwhile beat together the eggs, crème fraiche, milk and seasoning.
- Spoon the cooled bacon and onion mixture into the base of the tartlet tins, sprinkle over the grated cheese and carefully pour in the egg mixture.
- Bake for 20 - 25 minutes until the filling is set and the pastry golden.
- Serve warm or cold with salad.
* Freeze the remaining pastry and any trimmings to use later.
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