Quiche Lorraine

This delicious quiche is a favourite around here. It’s super-easy, and tastes amazing, which possibly is due to all the butter…and cream…and cheese…….ahem…it’s definitely not for the faint-hearted (or the lactose intolerant…I’m still trying to catch that wagon…)! Personally, I like to eat it cold, with a fresh green salad on the side.

Quiche Lorraine - serves 4-6

2-3 sheets pre-rolled savoury shortcrust pastry
3T butter
4 rashers streaky bacon, diced
2 leeks (white part only), thinly sliced OR 1 large onion, finely sliced
1t crushed garlic
1t fresh thyme leaves OR 1/2t dried
3 eggs
1c cream
salt & freshly ground black pepper
2t cornflour
100g grated gruyere or tasty cheese

Line the sides and base of a 28-30cm quiche tin with pastry. Chill for at least 15 minutes.

Preheat oven to 200degC fanbake. Cover the pastry with baking paper and weight with baking beans (or rice). Bake for 15 minutes; remove baking beans and paper, reduce oven to 160degC and bake a further 5-10 minutes until pastry is dry and a pale gold.

(sliced mushrooms are a nice addition too)

While pastry is cooking, melt butter in a large pan. Add bacon, leeks and thyme, and cook over a medium-low heat for about 10 minutes until leeks are softened but not browned.

Whisk together remaining ingredients. Stir in hot leek mixture and pour into pre-cooked pie shell.

Bake at 150degC for 40 minutes or until filling is set. Stand for 5 minutes before serving.