Quiche lorraine
Quiche lorraine is a traditional dish and is possibly the origin of the bacon and egg pie. For six people you will need:— 6oz flour 2oz butter loz of good dripping 6 rashers bacon 1 pint cream or evaporated milk 2 eggs Salt Pepper
Method: Rub the butter and dripping into the flour,
add a pinch of salt and sufficient water to make a medium dry mixture. Roll into a ball and leave it to stand for one hour. Roll out on a lightly floured board and line a greased pie dish. Cut the bacon, after removing rind, into dice and fry in its own fat for a minute or two then spread on base of pastry lined tin. Beat eggs with cream, season with salt and pepper and pour over bacon. Bake at 400-425 for approximately 30 minutes. Allow to cool a little before serving sprinkled with chopped parsley.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/CHP19721003.2.37.3
Bibliographic details
Press, Volume CXII, Issue 33037, 3 October 1972, Page 5
Word Count
152Quiche lorraine Press, Volume CXII, Issue 33037, 3 October 1972, Page 5
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Acknowledgements
This newspaper was digitised in partnership with Christchurch City Libraries.
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