Creamy Quiche Lorraine
Creamy Quiche Lorraine Preparation
Preheat Oven to 180'C
Heat wok or fry pan and add oil, onion and bacon - cook until golden brown
Remove from heat and allow to cool
Mix cornflour with a little cream until a smooth consistency has been formed, in a bowl add remaining cream, cornflour mixture, cheese, eggs and salt and pepper
Lightly grease and line a standard size spring form tin, place pastry on the bottom and on the sides, pressing together firmly to ensure pastry does not come apart.
Place bacon and onion mixture in with the egg mixture and mix gently until combined.
Pour into spring form pan and sprinkle with parmesan cheese.
Place in preheated oven for 1 hour and 45 mins, or until quiche springs back when touched.
Serve with salad.
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