Quiche Lorraine is an easy favourite in our house. I love baking two so we have leftovers for lunch through the week.
This is a recipe I’ve been using for years and have no idea where it has come from but it’s a hit in our house and hopefully it will be in yours too.
- Shortcrust Pastry 2 sheets
- 3 eggs, lightly whisked
- 60g shredded gruyere cheese, I have used a variety of cheese with equal success
- 200g diced ham
- 200ml Cream
- 200ml Milk
- Preheat the oven to 200C. Grease a quiche baking dish and set aside.
- Place the 2 sheets of pastry on top of each other and roll out to a size to fit your pan.
- Cover the pastry with baking paper and pie weights and bake blind for 10 minutes. Set aside to cool slightly.
- Remove the paper and weights and place cheese and ham on the pastry.
- In a bowl whisk together the eggs, cream and milk and pour into the dish.
- Sprinkle with nutmeg and bake for 30-45 minutes until brown and cooked through.
I have used this as a base for other flavours. My nan loved red salmon instead of the ham. I have also fried some bacon onions and mushrooms for a filling and spinach and ham go well together. Let your tastebuds and family members help you with your fillings so they enjoy it too.