A favorite Sunday lunch in our family, pleasure for the whole family. Pro tip: Don’t overdo it on the eggs, use double cream to really make a thick quiche.
Quiche LorraineCourse: Main, LunchCuisine: FrenchDifficulty: Easy
400g lardons or sliced ham
2 tbs chopped onions
2 cups crème fraiche, double cream or milk
1 cup grated cheese
- Cook bacon or brown ham
- In a mixing bowl, combine eggs and grated cheese.
- Let the ham and onion mixture cool a bit and mix into bowl, add cream and blend well. Season with salt and pepper
- Make a pie crust or bought pre-made (pate brisée / shortcut pastry)
- Pour into pie shells and bake at 375° F(190°C) for 30-35 min until golden brown.