Cook up this British classic as part of a picnic spread or a light Sunday lunch.
Line the pie dish with baking paper and then roll out the shortcrust pastry to cover the bottom and edges.
Spread the sautéd bacon over the bottom of the dish along with the julienned onion sweated in a little olive oil, then sprinkle the cheese on top.
Beat the eggs in a bowl together with the milk and cream, seasoning with salt and pepper to taste.
Pour the mixture evenly over the dish and garnish with chopped parsley.
Select “PIE” from the “RECIPES” menu then the “QUICHE LORRAINE” menu and confirm.
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