Quiche Lorraine Meets Carmen Miranda Recipe
The traditional Quiche Lorraine is one of those dishes that comes into its own when summer has arrived and the sun is high in the sky.
Easy to cook and easy to eat, Quiche Lorraine has a satisfying and mouth watering savoury taste. It has enough body to be served simply with just a lightly dressed salad. It is filling satisfying and very moreish.
Most importantly, this Quiche Lorraine recipe can be made the evening before when it’s cooler and be enjoyed the following day in the sunshine when it’s too hot to cook. It can be served both warm or cold.
Quiche Lorraine, although simply delicious, is basically just an egg and bacon flan with a bit of cheese. Definitely easy home cooking that is for sure.
Try out our updated and supercharged version which we designed tried and tested only last week. We found it to be totally amazing and even more tasty and satisfying than the original version.
Quiche Lorraine meets Carmen Miranda is a fusion of a classic French dish with added Iberian ingredients, Chorizo (Spanish) or chouriço (Portuguese) etc. It also has a recipe origin that goes back to Germany where the original Quiche were supposedly made.
To us it tastes of summer anywhere in the world, and is definitely towards the top of our pile of easy home cooking summer recipes.
Ingredients.
1 x Ready made 23cm (9″ in old money) Shortcrust pastry case. (Of course you can make your own. But, nearly every supermarket sells these nowadays, and the quality is so good it is worth using them to save time and energy when it’s hot).
125g/4oz Thinly sliced Gruyere Cheeese.
170/6oz Bacon (unsmoked) fried in its own fat and chopped into pea sized pieces.
85g/3oz Cooked Chorizo sausage diced into pea sized chunks.
1/2 Spanish sweet pepper (Capsicum annuum) Chopped Finely.These are the long pointy red peppers that can be found on the shelves of virtually all modern supermarkets.
125ml/5fl.oz Single Cream
Sea salt & freshly ground black pepper to taste.
The Method – Lorraine Meets Carmen.
Place the shortcrust case on a baking sheet.
Arrange the Gruyere cheese slices over the base of the pastry case.
Sprinkle evenly over the bacon, chorizo, and the red peppers.
Mix together the eggs, cream and the salt and pepper.
Pour the egg mixture into the pastry case to cover the Quiche Lorraine filling.
Bake in the centre of a preheated oven. 200C/400F for around 35-40 minutes or until the filling is golden and firm to the touch.
Remove Flan from the oven and leave for 5 minutes to rest.
Remove quiche carefully from baking tin and place onto wire rack to cool for a further 10 minutes if serving warm. If serving cold later, leave until cooled and place in refrigerator until needed.
