Quiche Lorraine

Living in London, it’s not all that often that you get to make use of local ingredients. We have a garden where we can grow tomatoes and there’s an apple tree – but getting produce from nearby farms or orchards or something, not really! Therefore an extra reason we enjoy going to our house in Suffolk is the chance to embrace cooking with fresh and local food. For example, this quiche. The bacon – from the butcher up the road, from the pig farm we always drive past as we approach our house. The eggs – from Eddie the Egg Man (note: names have been changed :D) and his Honesty Box table outside his house. (An Honesty Box is where he leaves his eggs and a jam jar outside his house, trusting everyone to leave the right amount of money in the jar.) Both the eggs and bacon, I think, helped make this quiche extra special.I hadn’t made a quiche ever before, and don’t often eat it. But the time had rolled back round for a savoury bake and as I enjoy working with pastry I thought that it would be an interesting classic to cover. I was surprised with the simplicity – the filling takes seconds to make so the main time is spent on the pastry and final cooking. Although I had a few kerfuffles with making this recipe fit my tin, in the end I enjoyed the result. The filling was velvety soft, spiked with the salty lardons and sharp Cheddar. Accompanied by cherry tomatoes and enjoyed in the sun – pretty perfect.