Watch the Video HERE
La quiche Lorraine!
Savoury, easy to make, perfect added to some crisp salad dressed with a delicious vinaigrette. I love it for lunch or dinner and it is always a win with kids! It is funny, at home, mum always had some pastry in the fridge. She knew, that in case she didn’t have the time to prepare for dinner, me and my sister would easily be able to make a quiche. This dish can be made all year around. I love it when out off the oven on a cold winter night, or eaten cold at a picnic in the summer days.
I will be sharing a lot of savoury quiche ideas on the blog, not only because it is a classic in french cuisine, but also because it is full of protein and a good way to get your 5 a days (The quiche Lorraine is an exception to that though haha). And mostly, because it is so easy to make.
Watch this recipe in video HERE
Quantity: For a 7 inch quiche lorraine
For the bechamel:
- 50g of salted butter
- 50g of plain flour
- 60cl of whole milk
- salt and pepper
For the quiche:
- 1 sheet of pastry ( homemade – Watch how to HERE) or from the shop)
- 200g of lardon ( diced bacon )
- 150g of cheddar cheese
- 4 eggs
1* Blanc bake the quiche pastry for 20min at 180 degrees (See how HERE).
2* Make the bechamel: In a pan, mix the butter and flour and cook on medium heat until it forms a roux and the butter has devolved. Add the milk, and mix and cook continuously until it starts to thicken. Reserve when done.
3* In a pan, fry the lardons.
4* Finish the quiche: When the bechamel has cooled down, add the eggs, salt and pepper and finish with the lardons.
5* Bake the quiche Lorraine : 30 to 40 min at 180 degrees.