Quiche Lorraine
Pastry:
8 tablespoons of salted butter
16 tablespoons of plain flour
Butter
3 or 4 eggs
Filling:
4 rashers of bacon, diced with fat left on
2 large leek diced
4 cups mushroom
A dash of white wine
Fresh chopped parsley
4 cups thickened cream
2 eggs
Half cup shredded cheese
Pastry:
Mix 8 tablespoons of salted butter, 16 tablespoons of plain flour.
Break down the butter with fingers and mix in , adding 3 or 4 eggs.
Filling:
Start to cook bacon in a fry pan, add a teaspoon of salted butter.
When bacon is half cooked, add the leeks and mushrooms.
Allow the leek to soften, add salt, pepper, parsley and white wine.
When wine is almost evaporated, remove from the heat.
In a bowl, mix cream, egg and cheese, add salt and pepper to taste.
Spread the pastry in your dish, and prick several times with a fork.
Put it in oven to pre-cook pastry.
Remove pastry, and spread the mixture of leeks and mushrooms.
Pour the cream mixture on the top, sprinkle with some more parsley.
Bake at 150-170 Celsius for approx 40 mins.