Classic quiche lorraine
With so many different types of quiche available these days it is difficult to remember that they all descend from this one classic dish that uses bacon and Gruyère cheese. Serves 6.
12 rashers bacon 100g grated Gruyère cheese 5 tablespoons minced onion 4 eggs, beaten 500ml single cream 3/4 teaspoon salt 1/4 teaspoon caster sugar 1/8 teaspoon cayenne pepper 23cm unbaked pastry case
1) Preheat oven to 220C/200C fan/gas mark 7.
2) Place the bacon in a large frying pan, and fry over a medium-high heat until crisp. Drain on kitchen roll, then chop coarsely.
3) Sprinkle the bacon, cheese and onion into the pastry case.
4) In a medium bowl, whisk together the eggs, cream, salt, sugar and cayenne pepper. Pour the mixture into the pastry case.
5) Bake for 15 minutes in the preheated oven. Reduce heat to 150C and bake an additional 30 minutes, or until a knife inserted an inch from the edge comes out clean.
6) Allow the quiche to sit for 10 minutes before cutting.