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Digital Subscriptions > delicious. Magazine > August 2018 > QUICHE LORRAINE


It’s the time of year for eating in the great outdoors, and what better fodder than a melt-in-the-mouth quiche? Food writer Debbie Major gives her version of a quiche lorraine – with added savouriness from cheese. She’s also conjured up a summery recipe using Boursin, quail eggs and chives. Time to shake out the picnic blanket…

The recipe hall of fame

How to jazz it up

• Add other flavourings and fillings to your quiche, such as fresh herbs, roasted and cooled veg or smoked fish. • Use chopped sliced bacon instead of bacon lardons. Sweet, maple-cured bacon is also delicious, or add a drizzle of honey to the fried lardons and stir to coat. • Swap the bacon for ham. Chopped ham, flaked ham hock or shredded air-dried ham all work very well. • Use a wholemeal pastry case or one made with a little medium oatmeal for an extra nutty taste. • Sprinkle over a handful of mixed seeds or nuts just before the end of the baking time for some added crunch.

THE MASTER RECIPE Quiche lorraine


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About delicious. Magazine

Cool down this summer with the delicious. August issue’s ice cream recipes including no-churn blackcurrant ripple and mint choc parfait bombes. Fishmeister Rick Stein cooks seasonal shellfish, Gill Meller gives rabbit burgers a grilling and Zoe Adjonyoh rustles up a spectacular Kenyan feast. Still feeling the heat? Try our fancy picnic, main meal salads or wow-factor veggie burger, but save space for Mary Berry’s easy bakes – the coconut meringue slices are divine. And you could win a posh Pashley cycle. Get on your bike and buy the August issue now!