Light Bites
French
FrenchQuiche Lorraine
The classic bacon and egg tart, three ways. The basic uses ready-made pastry and milk, while the ultimate is an all-butter homemade shell with smoked lardons, Gruyere and a silky cream custard.
Nut-free
Budget version
Shop-bought pastry case, value bacon and a milk-based custard.
Per serving£0.70
Total cost£4.20
Time50 min
Ingredients for 6
- 1 ready-made shortcrust pastry case , 20cm
- 150 g value smoked bacon , chopped
- 3 eggs , beaten
- 200 ml whole milk
- 80 g mild Cheddar , grated
- salt and pepper , to taste
Method
- Heat the oven to 190C. Fry the bacon until lightly coloured and drain.
- Whisk the eggs with the milk, salt and pepper.
- Scatter the bacon and grated Cheddar into the pastry case.
- Pour in the egg mixture and bake for 30 to 35 minutes until just set.
- Cool for 10 minutes before slicing.
Equipment
The three ways, side by side
Budget
Shop-bought pastry case, value bacon and a milk-based custard.
Better
Blind-baked block pastry with proper lardons, cream and a little nutmeg.
Ultimate
All-butter homemade pastry, smoked lardons, Gruyere and a pure cream custard.
