Quiche Lorraine recipe
Ingredients
2 teaspoons oil
2 rashers unsmoked back bacon, chopped
1 small onion, finely chopped
1 clove garlic, crushed
18cm (7 inch) uncooked pastry flan case
2 eggs, medium, beaten
150ml (¼ pint) semi skimmed milk
55g (2 oz) Cheddar cheese, grated
½ teaspoon Colman's Original English Mustard Powder
black pepper
Heat the oil and fry the bacon, onion and garlic until cooked. Spoon the mixture into the flan case. Mix together the eggs, milk, cheese, mustard and seasonings and pour into the flan case. Bake in a pre-heated oven 190° C, 170°C fan, Gas 5 for 25-30 minutes until the filling is set and pastry golden. Serve hot or cold. Freezing and defrosting guidelines Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.
