Quiche

Quiche originates in the Lorraine district of France, from where my recipe comes, and has developed over the years into something resembling leftovers with custard.

Despite the fact that I describe my version as 'basic', I urge you to try it just as it is and see if you ever want to go back to those chilled, stomach-clenching bistro versions, stuffed with tinned and over-cooked vegetables.

By comparison this is a light, angel's kiss of a dish that will bring tears to a food lover's eyes. Serve slightly warm.

Ingredients
Start by making a short crust pastry case with my shortcrust pastry method, and use it to line a well buttered 22cm/9inch flan dish.

Bake this blind* in a preheated oven at 200°C/400°F

For the filling you need:

50g (2oz) smoked bacon, diced
450ml (2 cups) double (heavy) cream
4 eggs
salt and pepper

Beat the eggs into the cream until light and well mixed. Season with salt and pepper.

Scatter the bacon on the pastry and pour in the egg mix. Bake for about 20 minutes or until the filling is set. Serve warm with a crisp green salad.

*To bake blind means to line the pastry case with grease proof paper or parchment and fill with dried beans or something similar. Bake for 10 minutes, carefully remove the filling and paper, and bake for a further 10 minutes to dry the pastry out. This gives a crisp finish instead of a soggy, undercooked crust.

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First published on Qassia