I'm slowly making my way through my Little Paris Kitchen Cookbook. This week was quiche Lorraine. it's the first quiche I have made and it was with home made pastry. The only pastry I really make is quick flaky pastry at Christmas for sausages rolls as I seem to have hot hands when I cook which isn't very good when working with pastry. I was pleasantly surprised at how easy it was to make this pastry and it turned out very well. I will have to make more pastry from scratch - I plan to try some variations of meringue pies which will require me to make my own pastry.
When cooking my filling for my quiche I did fry off more lardons than it said because I do like my lardons and I was a bit lazy and didn't want to weigh out the correct amount from the packet as it was only slightly over the required weight. I was also pleased that all my slices came out perfectly as I used my le creuset flan dish to make it in rather than a loose bottom tin.
xxx
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