QUICHE LORRAINE – The Sizzling Sisters – Tara (12) and Mia (10)


Short crust pastry:

  • 250 gr cake flour
  • 125 gr butter
  • 45 ml chilled water
  • Pinch of salt


  • 4 rashers bacon – streaky
  • 100gr grated cheese ( cheddar or Gruyere)
  • 200 ml fresh cream
  • 3 eggs
  • Salt and pepper
  • Micro leaves
  • Balsamic reduction



  1. Sieve flour and salt for short crust pastry,
  2. Rub in butter gently till it resembles fine bread crumbs.
  3. Bind the pastry together with just sufficient water to mix.
  4. With very light kneading, press into bowl.
  5. Wrap up and allow to rest (20 mins) in the refrigerator.
  6. Once rested, gently roll out the pastry and lay it in the grea_mg_1071sed tin.
  7. Cover with baking parchment, fill with rice to weight it down and bake blind for 10 minutes.
  8. In the meanwhile,  cut and fry the bacon until cooked. Sprinkle on top of pastry and cover with grated cheese.
  9. Beat the eggs well add cream and seasoning and pour over cheese.
  10. Bake for 30 mins at 190 degrees.
  11. To serve, top with micro herbs and a drizzle of balsamic reduction

Enjoy! Yum.Me!


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