Easy Quiche Lorraine Recipe

Easy quiche Lorraine recipe. Very delicious quiche baked in an oven. Stretching back to antiquity, the French flan, or flamiche, oublie, quiche, or galette, has evolved from an open pie made from bread dough with simple fillings, mostly of cheese and eggs, to the present-day pies of diverse fillings in a rich shortcrust.

The French claim these pies as their own and give us endless variations, each province using them to advantage the local food peculiar to that region.

These flans made excellent appetizers, served hot or cold. They may be the main course for a light luncheon, served with a chilled white wine and followed by a salad; and tiny individual ones may be offered with pre-dinner drinks.

The pie shell is usually baked blind, which means it is half-cooked with a lining of greased wax paper and filled with dried beans, to hold the bottom down and slides up, until it is set, then wax paper and beans are removed, and filling as added and the pie returned to the oven to finish cooking.

Ideally, these flans are cooked in a loose-bottomed French flan pan, or in a flan ring, placed on a baking sheet. These can be removed before serving, which adds greatly to the flan’s appearance. They may be made in an ordinary pie plate or pan, however.

Serve quiches hot or cold, depending on the occasion.

Easy Quiche Lorraine Recipe

Ingredients

• 8 oz (240 g) plain flour
• salt and freshly ground black pepper
• 5 oz (150 g) butter
• 2 tablespoons water
• 2 bacon rashers, diced
• 3 oz (90 g) Cheddar cheese, grated
• 2 eggs, beaten
• 1 cup (250 ml) milk

Method