Homemade Quiche Lorraine With Tortilla Crust.


Tuesday 1 May 2018

Homemade Quiche Lorraine With Tortilla Crust.

There is nothing better than everyone in the family squealing for delight when you tell them what is for tea, and I am pleased to say that this homemade quiche does just that. Rather than using pastry, this recipe flour tortillas, meaning it is nice and simple to make on a weeknight.

I got the idea after one of my work colleagues made some for the Christmas party. I hadn't even realised that it wasn't pastry until someone told me! Personally, I am not a big pastry fan so these work really well. I have tried to make the recipe slightly healthier by using Elmlea rather than cream. As we had half a pack of bacon in the fridge, I used this cut into small pieces and fried first. However, pancetta would work just as well.

I could really do with a larger dish, as this makes one and a half quiches. After some practising, I have decided that you want to only overlap the tortillas twice as three times is a bit thick.

Personally, as the bacon is salty, I don't add any extra seasoning, but you may prefer to

Homemade Quiche Lorraine With Tortilla Crust

  • 4-5 large flour tortillas
  • 5 chopped up bacon rashers or pancetta, fried.
  • 5 medium eggs
  • 284ml Elmlea light
  • 150ml semi skimmed milk
  • 150g grated cheddar
  1. Line your dish with flour tortillas. Press into the sides.
  2. Mix the other ingredients together in a bowl.
  3. Pour into the tortilla lined tin.
  4. Bake for 35-40mins at 180C until the filling is set.

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homemade quiche lorraine with tortilla crust

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