Quiche Lorraine

Ingredients

4 ozs short crust pastry
½ lb back bacon rashers
Small onion finely chopped
2 oz butter
2 oz gruyere cheese
½ pint single cream
4 egg yolks
Seasoning

Method:

Line 8” flan ring or loose based tin with the short crust pastry
Remove rind from bacon and remove most of fat
Cut the bacon into strips and fry gently to remove fat and cook till tender
Remove bacon from pan
Add onion with a little butter and sauté until soft
Drain off excess liquid.
Put bacon, onion and finely sliced cheese into flan case
Beat egg yolks and cream together and season
Pour into flan case and bake in centre of over for 15 mins at 200ºC for 15mins
Reduce head to 170ºC and cook for a further 20 mins

Serving suggestion, serve hot or cold with salad and baked potatoes

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