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…
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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
SERVES 6. HANDS-ON TIME 45 MIN, OVEN TIME 45-55 MIN, PLUS CHILLING
MAKE AHEAD
Bake the pastry case up to 2 days ahead and keep in an airtight container. The finished quiche will keep for 1-2 days, covered, in the fridge. Bring back to room temperature or warm in the oven before serving.