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OTHER PREPARATIONS
Variations on the theme of quiche lorraine
Serves 6
For the base:
shortcrust pastry
2 eggs + 2 yolks
250 ml crème fraîche
250 ml milk
salt & pepper
For the filling:
100 g smoked lardons
100 g grated Emmenthal
cheese
nutmeg
Preparation: 10 min • Cooking: 25 min
Preheat your oven to 180 °C (gas mark 4)
Line a quiche tin with the pastry, prick the base all over
with a fork and blind bake for 10 minutes.
Put the eggs, milk, cream, salt and pepper in the blender
jug, turn the selector to 3 and blend for 20 seconds.
Briefly fry the lardons in a hot frying pan.
Add the filling (lardons, Emmenthal and grated nutmeg)
to the egg mixture, turn the selector to 0.5 and blend for
5-10 seconds.
Pour the mixture into the pastry case and bake for 25
minutes. The top should be a light golden colour. Switch
the oven off, wait for 5 minutes before taking the quiche
out, then serve immediately.
Filling variations:
Fresh spinach leaves, blue cheese and walnuts
Reblochon cheese, cured country ham and onion
Fresh goat’s cheese or feta, courgette, mint, pine nuts
and garlic
Grilled peppers and aubergines, chorizo sausage and
turmeric
Chicken, onion, mushrooms and curry
Salmon and dill
41


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