I’ve never made quiche before. For some reason I thought it was really difficult, but after seeing a recipe in the latest Coles Baby Club magazine I thought I’d give it a try. It was really easy to make and adapt the ingredients and most importantly, very yummy. Oscar even helped with the mixing, and was very excited about having “cake” for dinner. I used a non-stick frying pan and silicon pie dish for making the quiche, so didn’t need to use oil for cooking the bacon or grease the pie dish.
Quiche Lorraine (Amines, Low Salicylates, Low Glutamates)
- 150g organic bacon rashers, cubed
- 1 leek, finely diced
- 1 cup cheese, grated
- 5 eggs
- 100ml light evaporated milk
- 1 sheet frozen butter puff pastry, thawed
- Preheat the oven to 180 C.
- Roll out the pastry sheet until it is large enough to cover the base and sides of your quiche/pie dish. Place the pastry into the dish and trim the edges. Prick the bottom of the pastry with a fork several times. Place a sheet of baking paper over the base then cover with raw rice or baking weights (I used a bread and butter plate) and blind bake the pastry for 10 minutes. Remove the paper and rice/weights and bake for another 10 minutes. Turn the oven down to 170 C.
- While the pastry is cooking, add the bacon and leek to a hot frying pan and cook until browned and crispy, then place on a paper towel to soak up the excess oil.
- In a bowl whisk together the eggs, evaporated milk and cheese, then add the leek and bacon. Pour into the cooked pastry case.
- Bake for 20 – 30 minutes or until cooked through.
The quiche can be served hot or cold and can be frozen.