Quiche Lorraine

The recipe has a fancy french name but it is just a modified ham and egg pie. You could add all sorts of stuff to the filling (spinach, mixed vege, cheese, different meats etc). The trick with this recipe is to dock (poke holes in the pastry to stop rising) and blind bake (cook pastry with a weight on it) before the filling is added. The egg mix does not need long in the oven to set, just as long there is not too much other liquid present. Too much cheese will also stop the egg from setting.
Beware: this recipe is not a low fat option but you could make it healthier by reducing the cheese, making it vegetarian, using low fat pastry, use low fat milk instead of using cream

Quiche Lorraine

Equipment

Flan ring

Chopping board

Sharp knife

Baking paper

Large bowl

Whisk

Small fry pan

Wooden spoon

Measuring cup/spoons

Ingredients

Short pastry, 1 sheet

Ham (and/or spinach/mixed vege), chopped, 1 slice

Onion, finely diced and fried, 1

Oil for frying

Cheese, mild, 1 ramekin

Egg, 2, whisked up

Cream, ¼ cup

Salt, small pinch

Cayenne pepper, pinch

Parsley, chopped, 1 tsp

Method

Ovens on to 190⁰C.

1.    Cut the pastry out to fit the flan ring. Mould the pastry in the base and around the sides.

2.    Dock with a fork and bake blind (baking paper with rice in it) until lightly set (15 minutes in the oven).

3.    Fry the onion in a little oil until soft.

4.    Whisk the eggs then add the cream, salt and cayenne pepper.

5.    When the pastry is ready, add the ham, spinach/ mixed vege, onions, cheese and parsley.

6.    Carefully pour the egg mix over the top.

7.    Bake until golden and set (about 15 minutes).

8.    Remove from the oven, let cool down, cut into slices and serve.