This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
EU
Pocketmags Digital Magazines
   You are currently viewing the European Union version of the site.
Would you like to switch to your local site?
Digital Subscriptions > Delicious Magazine > August 2018 > QUICHE LORRAINE

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

SERVES 6. HANDS-ON TIME 45 MIN, OVEN TIME 45-55 MIN, PLUS CHILLING

READ MORE
Purchase options below
Find the complete article and many more in this issue of Delicious Magazine - August 2018
If you own the issue, Login to read the full article now.
Single Issue - August 2018
€4.49
Or 449 points
Annual Digital Subscription
Only € 2.83 per issue
SAVE
37%
€33.99
Or 3399 points
6 Month Digital Subscription
Only € 3.00 per issue
SAVE
33%
€17.99
Or 1799 points

View Issues

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!