How summer weather calls for summer recipes, foods that can also be eaten cold the next day. Today I’ve made a Quiche Lorraine or, to put it in plain English, a flan with bacon, onion and cheese. It was delicious straight out of the oven and very yummy straight out of the fridge a few hours later when the kids got hungry. The kids liked it with plenty of ketchup, I liked it with a lettuce and tomatoes side salad while my husband liked it on its own. I only wish I’ve made a bigger tray so I don’t have to cook lunch tomorrow.
- 2 cups of plain flour plus extra for dusting,
- pinch of salt
- 1 cup of butter
- 1 egg yolk
For the filling
- 2 cups of grated cheddar or any other hard cheese
- 8-12 thin slices of cheddar for lining the pastry
- 1 onion thinly chopped and cooked with butter (on the hob or in the microwave oven for 2 minutes)
- 10-15 slices of cooked bacon slices, chopped
- 5 eggs beaten
- 1 cup of milk
- 1 cup double cream
- salt, black pepper, chopped thyme
- Preheat the oven at 360 F
- For the pastry, put the flour, butter, egg yolk and a little cold water into a food processor. Using the pulse button, process until the mix binds. Tip the pastry onto a lightly floured surface, gather into a smooth ball, then roll out as thinly as you can. Line the tin with the pastry and, if necessary, trim the edges with scissors so it sits slightly above the tin .
- Line the pastry with the thin slices of cheddar. Sprinkle some more cheddar in the gaps and press down gently
- Mix, eggs, cream, milk, cooked cold onion, bacon, salt pepper and chopped thyme and pour it in the pastry.
- Bake for 40 minutes or until golden brown.
- Enjoy hot, warm or cold.
See more of Ally’s simple and fast recipes that children adore.