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30 Nov 2017

​Classic quiche Lorraine

​Preparation time:10 minutes
Cooking time:55 minutes

Serves: 6

Ingredients

500g shortcrust pastry
Plain flour, for rolling
1 tbsp olive oil
6 rashers of smoked back bacon, chopped 
4 Waitrose British Blacktail Free Range Eggs
170ml tub essential Waitrose Double Cream
150ml whole milk
100g Gruyère cheese, grated 

Method

1. Preheat the oven to 190°C, gas mark 5. Roll out the pastry on a floured surface and use to line a 22cm loose-bottomed tart tin. Prick the base with a fork, line with greaseproof paper and fill with baking beans. Bake for 15 minutes then remove the beans and cook for a further 5–10 minutes until the pastry is set.

2. Meanwhile, heat the oil in a frying pan and cook the bacon for 2–3 minutes until golden but not crisp.

3. Beat together the eggs, cream and milk then stir in the cheese. Stir in half the bacon and carefully pour the mixture into the baked pastry case and scatter over the remaining bacon.

4. Lower the oven temperature to 180°C, gas mark 4. Bake for 30 minutes until the filling is set and golden. Leave to cool a little before serving.

Cook’s tip
For chunkier pieces of bacon try essential Waitrose Smoked British Bacon Lardons.

FOR MORE INFORMATION

Waitrose Recipes - Notes to Editors: Waitrose recipes may only be used when Waitrose is credited for the recipe and for the photography. Within the credit, please state that thousands of recipes can be found at www.waitrose.com/recipes. Where possible a Waitrose logo must be used, which can be found in the photo library. Prices and information correct at time of print.

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