Classic Quiche Lorraine
An original recipe that dates from the 1930s.
And it is completely perfect.
This has become a firm favourite over the years and is so easy to make. And with the folds of phyllo pastry looks fabulous.
The recipe is from one of my favourite cookbooks, Sumptuous, which is a beautiful collection of recipes called “brasserie luxe”. Simple, real food that requires very little guesswork.
From the heart of France to the Cape.
350 ml fresh cream
6 T gruyere, grated
handful of chives, chopped finely
salt and freshly ground black pepper
Preheat the oven to 180 deg C/ gas 4. Line the pastry dish with the pastry by brushing each sheet of phyllo with butter and layer into pie dish. 5/6 layers should do it (my adaption from original recipe).
Melt a little butter in a pan and lightly fry the bacon until slightly browned. Beat together the eggs, cream, grated Gruyere and chives. Fold in the bacon, taste, and season if necessary.
Pour into the pie dish and fold the sides of the pastry in to make rustic folds around the dish. Bake for about 40 minutes.
Serve with a small green salad and a glass of chilled Pinot Noir.
This recipe is adapted from Marlene Van Der Westhuizen, Sumptuous.