Posted by: marthabernie | May 10, 2013

SKINNY QUICHE LORRAINE

This is another low fat recipe from a British cooking magazine.  You will need to convert the measurements with an online conversion chart, or do what I do and measure on a scale that measures in metric.

SKINNY QUICHE LORRAINE

Shortcrust pastry (refrigerated pie dough) 300 grams (one crust)

lean smoked back bacon, 200 grams, all fat removed

4 eggs, beaten

half fat crème fraiche, 200 gram tub

whole milk, 100 ml

Roll the pastry very thin, then use to line a tart pan or tin.  Chill for 15 minutes.  Cook the bacon until crisp.  Heat the oven to 180 degrees C (about 350) and line the tin with paper and baking beans and bake 15 minutes then remove paper and beans and cook for another 5 minutes.  Cool.

Whisk the eggs, crème fraiche and milk then season really well to taste.  Scatter half the bacon over the tart, pour in the custard then sprinkle over custard the rest of the bacon.  Bake for 30 minutes until golden and just set.  Serve warm.

ENJOY!


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