Quiche Lorraine

Spring is here in Australia!  I am a little excited, can't you tell?  Spring means lighter meals, salads, BBQ season and spending time in the garden.

I like to take lunch to work with me and I find a slice of Quiche or two is a nice change.

If like my family you grew up in Australia in the 70's and 80's you would also know that "Real Men" don't each Quiche.... so in Australia it is commonly also called "Egg and Bacon Pie"

Now this version is slightly different and unlike your traditional Quiche where the egg is like rubber, this one is so tender and light.

Pate Brisee Pastry Leave out the sugar and put in 1/4 cup grated cheese.

2 rashes of bacon, chopped

1 leek, sliced

1 cup grated tasty cheese

1/2 cup sour cream

1/2 cup cream

4 large or 6 small eggs

1/4 teaspoon Salt

1/4 teaspoon pepper

Look at that beautiful cheesy pastry! Blind bake as per directions.

Slice your leek.

Chop your bacon.

Saute on a low heat until leak and bacon are cooked.

In a mixing bowl place your eggs, cream, sour cream, salt and pepper.

Whisk until combined.

Take your blind baked shell and spread your leek mixture evenly along the base.

Sprinkle the grated cheese over the leeks.

Gently pour the egg mixture into the pastry case and give a little stir to ensure you mix the fillings.

Bake at 180C for 25 to 30 minutes or until set in the middle.  No wobble!  Remove from the oven and either allow to cool slightly, serving warm with a salad or cold on a hot evening.

YUM!