Wednesday

Quiche Lorraine




100g streaky bacon, chopped
75g dairy-free cheese 
2 large, free range eggs
150ml dairy-free milk 
salt & freshly ground black pepper


Pre-heat your oven to 190'C / 375'F / Gas Mark 5.

Line an 18cm flan dish with the pastry.

Gently dry-fry the bacon pieces, then set aside to cool.

Spread half the grated dairy-free cheese into the bottom of the pastry case and cover with the bacon.

Beat the eggs and dairy-free milk together, season to taste, pour over the cheese and bacon, then sprinkle the remaining cheese evenly over the top.

Bake in the middle of your oven for about 35-40 minutes, or until the top begins to turn golden brown.
Top Tip: 
Arrange thin slices of tomato on the top before baking to add colour and interest.

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