Home > Microwave Cookery > Egg, Cheese and Light Supper Dishes > Quiche Lorraine
Quiche Lorraine
Ingredients
1 cooked 9 inch pastry case
6 slices bacon, cooked and crumbled
2 oz. (½ cup) Gruyere cheese, grated
3 spring onions (scallions), thinly sliced
¼ teaspoon salt
¼ teaspoon nutmeg
Pinch of cayenne pepper
1 tablespoon (1½ tablespoons) flour
¾ pint (2 cups) single (light) cream
4 eggs, lightly beaten
Parsley sprigs to garnish
Bacon roll, fried (optional)
Details
Serves: 6
Method
Prepare the pastry case and leave to cool. Sprinkle the bacon, cheese and onion into the pastry case.
Combine the salt, nutmeg, cayenne and flour in a large heat resistant bowl. Gradually stir in the cream, blending well. Cook on HIGH for 3-4 minutes until bubbling. Stir every 30 seconds.
Slowly stir the hot creamy mixture into the eggs. Pour into the pastry case and cook uncovered on HIGH for 3½-4 minutes. Give the dish a quarter turn every minute. Leave to stand for 5 minutes, then brown under the grill. Garnish with sprigs of parsley and a crisp bacon roll, if liked.
It is essential to only half fill pastry cases as quiche fillings rise during cooking and then flatten when cold. Make sure that there are no cracks in the pastry case or the filling will seep through. If necessary, fold a piece of plastic film round the sides and base during cooking in the microwave oven.
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