Quiche Lorraine

This is one of the most classic English Picnic dishes,and uses bacon, cheese and onion which is simple to make, and becomes easier and more enjoyable to make every time you prepare it.


6 Eggs
Half A Pack of Cooking Bacon or less,chopped and with the salt removed from it(Pour several changes of hot water to scald the salt from the bacon.)
1 Carton of Double Cream
2 Spring Onions sliced
1 Small Onion sliced
Upto 3oo grams of Mature Cheddar Cheese grated, or to taste
Salt and Black Pepper to taste


500 grams of Plain Flour/2 Cups of Harina Pan(Yellow Variety)OR other flours, to make your own pastry if gluten free pastry is unavailable.
300 grams of Vegetable Fat such as Trex
100 grams of Margarine
A Pinch of Salt
500 mls of Cold Water-More may be needed(For the Harina Pan Use WARM water)


Fry the two types of onions and bacon,until softened. Reserve and allow to cool.
Make the pastry, if you cannot eat wheat, use the Harina Pan. You do this by combining the Harina Pan, Trex and margarine, and rubbing them together until crumbly. Add upto a cup of warm water and combine to make a soft and pliable dough. Roll out and reserve in a baking dish. For the wheat version, follow all the steps and replace the warm water with COLD WATER!

Whisk the eggs for 5 minutes, adding salt(Be careful as the cheese has high salt content!) and black pepper and then add the cream whisk and set aside for a little while, and grate the cheese.

Place the onions and bacon at the bottom of the pastry lined dish,whisk the egg and cream mixture once more so that air remains in the mix. This helps to produce a lighter filling for the quiche. Pour the mixture and then sprinkle the cheese. Heat the oven, to 160 degrees and leave to bake until, golden and the egg mixture has set, and is not runny.This should take around 40 minutes to an hour. Enjoy!


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