Quiche Lorraine - Ostomy-Friendly Recipe

Ingredients

• 250 g plain flour
• 125 g cold butter
• 1 egg
• Pinch of salt
• 1 onion
• 150 g smoked streaky bacon
• 150 g grated mature cheddar
• 1 sprig of sage
• 3 eggs
• 250 ml double cream
• Salt / Pepper

Instructions

1. 1

   Pastry: Put the flour, the cold butter cubes and a pinch of salt into a mixing bowl, rub with your fingers until it resembles breadcrumbs.

2. 2

   Add the egg and combine until the dough comes together, cover with a piece of clingfilm and then put into the fridge until needed (minimum 20 minutes).

3. 3

   Filling: Cut the bacon into lardons, slice the onion and the sage leaf then fry in a hot frying pan for roughly 5 minutes or until golden.

4. 4

   Whisk the double cream and eggs together and season lightly with salt and pepper

5. 5

   To Finish: Preheat the oven to 190ºC. Roll your pastry onto a tabletop dusted with flour to the thickness of just more than a pound coin.

6. 6

   Lay your pastry into a 20cm baking tin.

7. 7

   Cover the inside of the pastry case with triple cling film and put baking beans/rice into the cling film, then bring the cling film up from the edges to form a bundle and bake for 25 minutes.

8. 8

   When cooked, leave to cool for a couple of minutes, then lift out the cling film bundle of baking beans/rice and set it to one side. Turn the oven down to 170ºC.

9. 9

   Place the cooked bacon mix into the pastry case, then top with the cheese.

10. 10

    Pour the cream/egg mixture evenly into the quiche and bake for 30 minutes or until firm and golden at the top.