A perfect Quiche Lorraine has lardons, cream, eggs and Gruyere. Did you imagine I went to that expense?
I bought cream for 25p and I froze it, then just defrosted when I needed it, used 50g of everyday value cheddar, some cheap diced cooking bacon and pastry I had left from Saturday's cooking.
1. Blind bake the pastry case.
2. Fry the bacon pieces until cooked.
3. Beat 2 eggs and two thirds of a pot of double cream.
4. Spoon the cooked bacon into the pastry shell.
5. Place the quiche shell on the oven shelf and pour over the eggs and cream.
6. Sprinkle the cheese on top.
7. Bake for 30 minutes at 190.
It should have a slight wobble after all it's a custard.
Serve warm with salad but it can be eaten cold.
Sometimes, we all love the classics but we just don't want to pay a fortune for them.
Who else has a classic recipe that they find ways and means to make affordable?
Until tomorrow,
Love Froogs xxx