Light meal – Feasting Is Fun

Creamy Garlic Lemon Chicken Pasta Salad

Phew this Summer has been hot, hot, hot so far. And for me that means super easy dinners that can be prepared early in the day before the heat builds. Also, as a family we are wanting cool meals in the evening. Especially meals that don’t leave a lot of washing up! Because everyone is just too hot and tired. So I created this recipe for Creamy Garlic Lemon Chicken Pasta Salad. Not only does it taste good, the bulk of washing up is done earlier in the day.

Since receiving a jar of Garlic Mayonnaise from Kentish Oils I wanted to use it almost as a sauce for a pasta dish. While sunny, daily temperatures are in excess of 30C I decided on a cold pasta dish. Although the mayonnaise has garlic in it, it is not an overwhelming, raw, hot garlic flavour. Also it blends beautifully with the lemon chicken and crunchy vegetables in this dish.

Because the chicken is baked in lemon juice it has a juicy, light lemon flavour. Also, when serving this dish I added very thinly sliced lemons. They are tangy to eat and add an extra punch to this cool, Summer meal. Likewise, an additional teaspoon of the garlic mayonnaise on top of the plated salad gives a tasty finishing touch.

Recipe: Creamy Garlic Lemon Chicken Pasta Salad serves 6

450g/1lb – Four Chicken Breasts skin and bone removed

3-4 Whole Lemons – washed and dried

2 Sweetcorn Cobs – approximately 275g/10oz or the equivalent tinned sweetcorn – drained

450g/1lb Pasta – I use rigatoni

8 Spring Onions (scallions)

2 Red Bell Peppers

2 Sticks of Celery

125g/4.5oz – approximately 5 tablespoons of Garlic Mayonnaise (plus extra to garnish) – I use Kentish Oils alternatively use the equivalent amount of mayonnaise and add one clove of minced/crushed garlic

Sea salt I use Maldon and freshly ground black pepper to season

Method: Preheat the oven to 180C/160C fan, 325F, gas mark 3.

Preparing the chicken

First of all, place the chicken breasts in an ovenproof dish. Season with sea salt, freshly ground black pepper and the juice from two whole lemons.
Cover the dish with aluminium foil and bake in the centre of the oven for 45 minutes.

Cooking the pasta and preparing the vegetables

While the chicken is cooking place a large pan of water on a high heat. As soon as the water is boiling add 1 teaspoon of sea salt and then add the pasta. Cook the pasta according to the packet instructions.
Chop the spring onions, red peppers and celery to about the same size and place in a large bowl. If using tinned sweetcorn add it to the bowl.
Stand a sweetcorn cob on one end and carefully cut down between the husk and the corn. Turn the cob and repeat until all of the corn is removed. Repeat for the second cob.
3 minutes before the pasta has finished cooking add the fresh sweetcorn to the pan.
Once cooked drain the pasta and sweetcorn.

Assembling the salad

After 45 minutes check that the chicken is thoroughly cooked. Cut through the thickest part of the biggest chicken breast, there should not be any pink colour, this shows the chicken is cooked. If there is even a hint of pink return the chicken to the oven for a further 10 minutes and check again.
As soon as the chicken is cooked remove from the oven and place the chicken breasts on a plate for 10 minutes to rest.
Cut the chicken into slices.
Add the cooked pasta and sweetcorn to the bowl and the add the garlic mayonnaise. Mix using a large spoon.
Now add the sliced chicken to the bowl and mix again.
Taste and check for seasoning, adjust if needed.

The finished Creamy Garlic Lemon Chicken Pasta Salad.

Cover the bowl with cling film and refrigerate until ready to eat. This dish tastes best when it is fridge cold.

Serve the salad with very thin slices of lemon, extra wedges of lemon to squeeze over and a drizzle of garlic mayonnaise.

Keep any leftovers refrigerated in an airtight container and eat within two days.

If you have enjoyed this recipe for Creamy Garlic Lemon Chicken Pasta Salad you may also like these:

Roasted Summer Vegetable Orzo Salad

Chicken Pasta Pesto Salad

Lemon Garlic Vegetable Orzo

The versatility of pasta is why it is one of my favourite staples to have in the kitchen. Since all I need are a few crunchy vegetables and this yummy garlic mayonnaise I am set now for the heatwave! Because we all need a stash of easy, light, quick recipes for when we are busy and especially when the weather is hot. Now is not the time for slow cooked casseroles! I say cool, quick and easy saves the day.

Whatever you are making, baking and creating in your kitchens have fun preparing and sharing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Kentish Oils sent me the Garlic Mayonnaise to try. All opinions and views are my own and this is NOT a sponsored post.

Creamy Low Fat Mushroom Soup

Autumn is well and truly here. Golden and red leaves, flutter like confetti to the ground. The perfect time of year for walks in the park or woods. Also, it is the season for fungi and mushrooms. If you go foraging, whilst out on a walk, make sure you have a guide, or book, to ensure you only pick what is edible. The mushrooms for this Creamy Low Fat Mushroom Soup came from the supermarket where they are available all year round.

Being able to buy mushrooms all year round means that this soup can also be made whenever you want. Since this soup is incredibly easy to make and completely delicious, you may find yourself making it year round!

FF Creamy Low Fat Mushroom Soup — **Creamy Low Fat Mushroom Soup** perfect with rustic wholemeal bread.

Mushrooms And Their Unique Flavour

While I used white, button mushrooms for this recipe, chestnut, or portobello would also taste delicious. Sautéing the mushrooms slowly, ensures that they release their deep, earthy flavour. As a result, the finished soup has a rich mushroom flavour, that is not heavy. Sneaking in a potato not only thickens the soup, it also gives it beautiful creamy texture too.

Ok so I added a swirl of cream, just to see what it would add to this soup. While it does add an extra luxurious note, perfect for special occasions, or dinner parties, the soup doesn’t need it. For example in my Leek and Potato Soup the cream really rounds out the flavour and texture. Whereas here, with the mushroom soup, the creaminess is already present.

Full of flavour and texture, an immersion blender is used to ‘cream’ this soup. Rather than whizzing the soup to a completely smooth consistency, very small chunks are left in to give a better, more interesting texture. However, you may purée the soup to whatever consistency you desire.

Recipe: Creamy Low Fat Mushroom Soup serves 4 people

1 Leek washed and trimmed

1tbs Butter – alternatively you may use olive oil

300g Mushrooms

1 Medium Sized Floury Potato

1 Vegetable/Chicken Stock Cube – I use Knorr

1L Very Hot Water – from a kettle

1/4tsp Freshly Ground Black Pepper

1/4tsp Sea Salt – I use Maldon

Making The Mushroom Soup

First, place a heavy bottomed soup pan on to the hob, over a medium heat. Now add the butter.
While the butter is melting chop the leek into a medium dice – approximately 1cm pieces.
Once the butter has melted add the chopped leek to the pan and sauté for 3-4 minutes until they become soft.
Meanwhile slice the mushrooms and then cut the slices in half.
Next add the sliced mushrooms to the softened leeks.
Lower the heat slightly and continue to cook the mushrooms and leeks for a further 10 minutes, until the mushrooms are soft.
Peel and medium dice the potato, then add it to the saucepan.
Now add 1 litre of very hot water, from the kettle and a stock cube. Stir, put on the lid and allow to simmer for 30 minutes.

After simmering for 30 minutes, remove the saucepan from the heat.
Make sure you are wearing an apron for the next step. I speak from soup splattered experience!
Use an immersion blender to blend the soup until it is almost smooth. One of the benefits of using this method to blend soup is, it allows you to feel, as well as see, how smooth the soup is. Also, if you do not have an immersion blender, a standard blender will still blend the soup well. Take care not to overfill the blender and allow the soup to cool slightly before using this method.
Check the soup for seasoning and adjust as necessary.

Serving The Soup

To serve, warm the soup and serve with thick chunks of rustic bread, such as my homemade Seeded Cob Loaf.

Each mouthful of this soup is a treat to your tastebuds. Perfectly balanced flavour that is nutritious and delicious.

This soup will keep, cool and place into an airtight container, keep in the fridge for up to 4 days. Alternatively, freeze in single portions and eat within a month.

If you have enjoyed the recipe for my Creamy Low Fat Mushroom Soup you may also like these other healthy and low fat soup recipes:

Carrot Soup

Roast Chicken Noodle Soup

Roasted Garlic Butternut Squash Soup

Homemade soup is so easy to make. Also, the reward, far outweighs the minimum effort needed to prepare and cook the soup. Delicious, good for you and incredibly soothing on cough ravaged, sore throats, which seem in abundance at this time of year. While eating this soup, you can almost feel it doing you good.

Do you have a favourite soup recipe? Please let me know as I love new ideas, old ideas, any ideas that taste great!

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

Smoked Bacon Asparagus Quiche

June is Asparagus season, here in the U.K. Such a vibrant, distinct colour and flavour when cooked. So I decided to incorporate it into this utterly delicious Smoked Bacon Asparagus Quiche.

Making the best use of seasonal vegetables is so important to me. Also, it makes me appreciate them more. While strawberries always taste better in the summer, because that’s when they grow in this country. Asparagus is the same. Vibrant, green shoots that can be enjoyed in any number of recipes.

And one of my favourite ways to enjoy them is in this Smoked Bacon Asparagus Quiche!

Easy Baking Using Seasonal Produce

I have made this quiche twice now, in as many weeks and believe me when I say, I’ll probably make it next week too. In fact I should probably make two, so that I can stash one away in the freezer for when asparagus is no longer available.

Using good quality, outside reared bacon makes all the difference to this dish. Because it is not pumped full of water and who knows what, when placed in a hot, dry skillet the bacon sizzles. There wasn’t any liquid leaching from it and oh, it tastes so good!

Making this Smoked Bacon Asparagus Quiche is easy. So is making your own pastry, there’s a link in the recipe. It doesn’t take long and is a tried and tested recipe that creates the most delicious buttery crust for it’s eggy filling.

I like to get the pastry made first thing in the morning. I always make double as it takes hardly any extra time and stores really well in the freezer. If using frozen pastry defrost it overnight in the fridge.

Recipe: Smoked Bacon Asparagus Quiche – serves 6

500g/1lb 2oz All Butter Shortcrust Pastry see Perfect All Butter Shortcrust Pastry the recipe will also give you tips on how to line a tart tin, blind bake and there’s another quiche recipe as well

12 Rashers Smoked Streaky Bacon – take off any rind and cut into 2.5cm/1″ chunks

6-8 Asparagus Spears – washed trimmed and cut into 5cm/2″ pieces

50g/2oz Strong Cheddar – finely grated – I use Wyke Farm Cheese

6 Large Free Range Eggs – note if making to freeze add an extra egg and leave out the cream – my eggs were from Waitrose

50ml/2fl oz Double Cream

Freshly Ground Black Pepper

Making The Shortcrust Pastry Tart Case

Preheat the oven to 220C/200C fan, gas mark 7, 425F.

Note – the filling can be prepared whilst the pastry case is baking.

Make the pastry, wrap and leave to rest in the fridge for 30 minutes.
Place your quiche tin on a baking tray.
Lighty dust the work top with flour and roll out the pastry, from the centre outwards. Move the pastry around to ensure that it isn’t sticking to the work top.
Use the rolling pin to transfer the pastry, lay it gently into the quiche tin.
Gently push the pastry into place, if you stretch it, it’ll shrink during baking. I know trust me!!

Roll the rolling pin over the top of the quiche tin and it will trim the pastry, leaving a lovely clean edge.
Use a fork to dock the bottom of the pastry, it allows steam to escape during baking.
Cut a piece of baking parchment slightly bigger than the tin, scrunch up, line the pastry case and fill with baking beans.
Place in the top of a preheated oven for 15 minutes. Remove from the oven, lift out the baking beans and return for a further 5 minutes until golden in colour. Remove from the oven and set to one side.

Assembling The Smoked Bacon Asparagus Quiche

Reduce the oven temperature to 200C/180C fan, gas mark 6, 400F.
In a dry skillet/frying pan, over a medium heat dry fry the bacon until cooked, but not crispy. Off the heat add the asparagus and allow to sit for 5 minutes or a bit longer.
When the bacon is cool enough to handle arrange in the base of the pastry case.
Then arrange the asparagus spears however you like.
Top with the finely grated cheese.

Crack the eggs into a jug – I always crack mine separately into a small bowl first.
Add the cream, if using and a good season of black pepper.
Whisk with a fork to combine and then pour carefully over the pastry tart.
Leave a gap between the pastry rim and the custard. The quiche will rise whilst baking and it’s not the end of the world if it leaks, but prevention is better than cure. Gosh I sound like my Grandma, what a wise woman she was.

Baking The Quiche

Place the quiche into the centre of the oven and bake for 30 minutes, or until it is puffed and golden without a wobble in the centre.
Once baked remove from the oven and allow to sit for at least 15 minutes.

Serving And Storing The Quiche

This delicious tasting Smoked Bacon Asparagus Quiche can be served hot, warm or cold, making it perfect for buffets, picnics, easy dinners, packed lunches.

I had the last piece of quiche, cold from the fridge today, for lunch. It was absolutely yummy and as it is quite muggy, it was refreshing as well as filling.

Smoked Bacon Asparagus Quiche will keep well wrapped in cling film, in the fridge for up to 3 days and successfully freeze for one month. In fact I have a lovely friend on Twitter – Lou – who baked this yesterday, without the cream and popped it in the freezer for a party in a few weeks time.

Make the most of the asparagus season, it is all too short!

If you have enjoyed the recipe for this Smoked Bacon Asparagus Quiche you may also want to try these:

Quiche Lorraine

Feta Red Onion Marmalade Quiche

Spicey Sausage Rolls

Pastry is such a versatile medium to bake with, see my Twisted Fruity Jam Tarts . It lends itself very well to portable food, which means it’s great for family and friend get together’s. Since the heart of Feasting is Fun is sharing. I share my recipes, as do some of you. We share our makes and bakes with neighbours, unsuspecting delivery men – oh that’s just me on that one then. Most of all we have fun enjoying the smile a homemade dish can bring to another’s face.

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Hearty Minestrone Soup.

Who loves a one pot dish? I know I do. When I am busy baking, gardening, or let’s be honest, having some chill time in the garden and catching some rays – knowing that dinner is already made can really take the pressure off. So in the spirit of sharing, that is Feasting is Fun, may I present to you my Hearty Minestrone Soup.

For the record, may I just say that I LOVE SOUP!!

Because honestly, the number of recipes on this site simply doesn’t reflect how many times I make soup, both for lunch and dinner.

I am definitely working on rectifying that.

Soup for any season

I have never held with the notion that soup is simply for eating during Winter and the colder months. Even though today it has been quite a warm, humid day and yet this Hearty Minestrone Soup really has hit the spot for dinner.

Also being able to make this soup earlier in the day, has left me free to carry out some much needed recipe write ups, secure in the knowledge that dinner has already been made.

The smoked bacon provides a delicious, yet subtle background flavour to this vegetable packed meal. If you are a vegetarian simply leave out the meat and opt for vegetable stock instead.

Seasonal comfort in a bowl

Following some initial research I have found that there isn’t actually a set recipe for minestrone soup. Italian in it’s origins, it varies from region to region and no doubt household to household. The key to making this soup the very best meal, is to use the best quality, seasonal ingredients that you can afford.

Let’s be honest, this is an incredibly budget friendly meal.

Even a full English Breakfast wouldn’t feed six people using a few rashers of bacon!

While I have listed specific vegetables and quantities in the recipe below, please feel free to switch things up and use whatever seasonal, abundant vegetables are available. I am very much hoping to recreate a version of this Hearty Minestrone Soup at the end of the Summer, with produce grown in our garden.

Exciting times ahead!

The new garden diary section on Feasting is Fun will be up and running soon. The aim being to help and encourage you to grow a few salad items and vegetables in containers. The reward is immense when you can actually pick your own produce from the garden and then use your ingredients in a recipe.

Recipe: Hearty Minestrone Soup serves 6

1 Large Spanish Onion

125g/6 Rashers Smoked Streaky/Back Bacon – I love the bacon from Graig Farm

3 Large Carrots

2 Sticks of Celery

6 Cavelo Nero Leaves – alternatively use cabbage or kale

3 Cauliflower Florets

2 Garlic Cloves

1/2tsp Chilli Flakes – adjust according to taste

4tbsp Tomato Purée

1 Chicken Stock Cube – vegetable stock can be substituted

100g/4oz Spaghetti – small pasta can be substituted

Sea Salt and Freshly Ground pepper to season.

Large handful of fresh Basil Leaves – cut into thin strips

Method: Making the soup

First of all the olive oil to a large, heavy based pan and place over a medium heat.
Finely dice the onion, add to the pan and cook until the onion turns translucent.
Next add the roughly chopped bacon and continue to cook until the bacon is starting to crisp.
Finely chop both the carrots and celery and then add to the pan.
Cook for a further 5 minutes and then add the minced garlic.
After 1 minute add hot water from a recently boiled kettle and the tomato purée.
Scrape any caramelised brown bits from the bottom of the pan, these are packed with flavour.
Thinly slice the cavalo nero and cauliflower. Add both of these to the soup.
Crumble in the stock cube and add the chilli flakes.
Ensure that the saucepan you are using is two thirds full by adding extra hot water from the kettle.
Break up the spaghetti into roughly 2.5cm/1″ pieces and add to the soup.
Add a good amount of freshly ground, black pepper and 1/2 teaspoon of sea salt flakes (1/4tsp if using free flowing table salt).
Bring the soup to the boil and then reduce to a simmer and cook for an additional 30 minutes.

Hearty Minestrone Soup reducing over a low heat. — **Hearty Minestrone Soup** reducing over a low heat.

After the cooking time has elapsed check the soup for seasoning and adjust as necessary.

To serve, ladle the soup into deep bowls, sprinkle over ribbons of fresh basil and add thick slices of homemade bread, such as this Farmhouse White Loaf.

Make ahead and freeze

This Hearty Minestrone Soup can be kept in the fridge for 3 days or frozen for up to 3 months. Cool the soup completely and then ladle into individual freezer safe, plastic containers. Label and pop in the freezer. I prefer to freeze soup in individual portions as it is easier to remove just one portion, during the week for lunch.

To reheat, run hot tap water over the bottom of the sealed, frozen container. Remove the lid, the frozen, solid block of soup should release easily into a saucepan. Add a splash of hot water from the kettle and gently cook over a low heat until the soup has defrosted. Increase the heat to ensure that the soup is piping hot. Serve as for fresh soup.

I have been making versions of this soup for years, however, I think the addition of the cavelo nero added such a depth of flavour, this may be my favourite version so far!

If you like soup and have enjoyed this Hearty Minestrone Soup, here are some other soup recipes you might like to try:

Roasted Garlic Butternut Squash Soup

FF Hearty Minestrone Soup — **Roasted Garlic Butternut Squash Soup** a great vegetarian dish.

Roast Chicken Noodle Soup

Carrot Soup

While writing the post for the unbelievably delicious Chicken Herb Burgers, I talked about the relative cost of buying good quality meat and how I’d rather pay more, for non intensively reared animals, off setting this by eating great meat less often. As a result this recipe contains a mere 6 rashers of bacon and feeds six people. And that, for me, is balance.

Do you have a favourite soup recipe – homemade or canned?

Do you view soup as a meal in itself, or simply an appetiser or light lunch?

Have fun making and baking in the heart of your home and thank you for the wonderful comments and fantastic photos that you are putting on Twitter and Instagram. I never take for granted the trust you place in me when following any of my recipes, which is why I try my hardest to get them right before I share them here, on Feasting is Fun.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Carrot Soup

Hello and thanks for popping by. Autumn is most definitely here and with it the very changeable weather. While one minute there are blue skies and warming sunshine only to vanish, in a flash of lightening, to deep grey clouds, swirling winds and cold, drenching rain. In fact, autumnal weather has all the consistency of a teenager’s mood swings! Yet, one thing that is guareented to brighten the dreariest day is this vibrant orange, Carrot Soup by my very talented and beautiful friend Liz.

Liz and I ‘met’ over on Twitter. Because we are both newbies to the blogging and Tweeting world, I guess we found a kindred spirit in each other. While Liz no longer blogs on her site Teta Lizza, she can be found on Instagram as @teta_lizza. Rather than blogging on her site, she now shares plant based recipes on her Instagram account.

Carrot Soup with some crumbled Stilton cheese.

I will be forever thankful to Liz for allowing me to create and post this Carrot Soup. While the subtle hint of ginger gently warms you through as you consume this delicious soup. Also the beautiful sweetness of the carrots contrasts with the sharp, salty, Stilton, crumbled into the middle. Alternatively, Liz uses Parsley to garnish her soup and that too would be delicious, as would a swirl of cream, dollop of creme fraiche…. the garnishing possibilities are endless. And it’s important to mention that without garnish, this soup is entirely delicious on it’s own. Especially if it is accompanied by nothing more than a good, thick, slice of bread, for dunking and mopping!

Recipe : Serves four portions of Carrot Soup

1tbsp Olive Oil – I use Filippo Berio

1 Medium Onion diced

450g/1lb Carrots – peeled and medium diced

1 Large Potato – baking sized, peeled and medium diced

1tsp Fresh Grated Ginger

1 litre/Approx 2pints Water

1 Vegetable Stock Cube – if not making vegetarian version, a chicken stock cube is fine

Salt and Freshly Ground Pepper to season

Stilton Cheese to garnish – optional

Method :

Making The Soup

First of all, pour the Olive Oil into a heavy based pan, over a medium heat.
Add the diced onions and a small sprinkle (1/4tsp) of salt.
Sauté the onions until soft and translucent – adding the salt will help stop them browning.

Add the carrots and potatoes to the softened onions.

Stir the vegetables over a medium/low heat for a minute.

Grate 1tsp of fresh ginger and add to the pan.

Add the freshly grated ginger to the saucepan.

Add the water and stock cube to the vegetables.

Finally pour the water over the vegetables.
Add a good grinding of black pepper.
I wouldn’t add any additional salt at this stage as the stock cube contains salt.
Bring the soup to a boil, then reduce the heat and allow the soup, covered with a lid, to simmer for half an hour.
As soon as the soup has finished cooking move the pan off of the heat.

Purée the soup using a hand blender. Alternatively, cool the soup and purée in a blender.

Carrot Soup have a final taste and adjust the seasoning if necessary.

Finally serve the Carrot Soup ladled into warmed bowls and garnished with some crumbled Stilton Cheese (unless you are making the soup for vegans) and thick slices of homemade bread.

This Carrot Soup warms you right through. Also it is perfect for lunch after a long walk, admiring the changing colours of the season and kicking through the fallen leaves.

If you have enjoyed this recipe for Carrot Soup you may also like these:

Roasted Garlic Butternut Squash Soup

Warming Winter Vegetable Soup

Winter Warming Vegetable Soup served in a bowl — Winter Warming Vegetable Soup – also vegan

Creamy Low Fat Mushroom Soup

I am such a fan of soup. While it can be a quick, warming, light lunch, it can also serve as a substantial meal. Adding tasty, rustic, homemade bread such as my Crunchy Seeded Bread and also some tasty cheese, turns this simple bowl into a heart warming feast. And it’s easy to double up on ingredients if you are feeding a crowd.

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie x

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Quiche Lorraine

I was thrilled when my Mum yesterday, who is herself, a great quiche maker, complimented me. On seeing my Quiche Lorraine she said “The apple doesn’t fall far from the tree”. Although, thinking about it, that’s surely a compliment to her? Anyway, this cheddar cheese and smoked bacon tart is both easy to make and delicious to eat.

I used a combination of bacon and lardons, as that’s what I had in the freezer and I’m trying to clear it out. So you get lovely chunks as well as pieces of delicious smoked bacon throughout the Quiche. Alternatively leftover cooked Gammon at Christmas, or indeed any other time of the year, works fabulously well in this Quiche Lorraine. Cut into chunks and use in place of the bacon, the beauty being no pre-cooking is required!

Sooo I made the pastry for this quiche myself, but, umm, well let’s just say, I’m gonna leave that for another post. Which I know doesn’t help you, as you need pastry for this recipe. I’m sorry. Really I am. Either use your go-to shortcrust pastry recipe, or buy it!! Just know you’ll need 450g/1lb. I promise I will post my recipe ASAP. Finally I have the recipe, see the link in the recipe below for Pefect Butter Shortcrust Pastry.

Cheddar, bacon and egg tart slice served on a plate with fresh salad and a baked potato. — A slice of quiche lorraine served with salad and a baked potato.

Quiche Lorraine is also perfect, portable, picnic food. So easy to slice and pack up with chunks of cucumber and cherry tomatoes. And as the evenings stay light we can always take our food and eat outside.

Makes 1 x 25cm/10” Quiche Lorraine serves 6-8

450g/1lb Shortcrust Pastry – see my recipe here

8 Large Eggs – I use Burford Brown eggs from Clarence Court

125ml/4.5fl oz Whole Milk

300g/11oz Smoked Bacon/Lardons – cooked and cooled on kitchen paper

175g/6oz Sharp Cheddar – grated – I use Wyke Farms Mature Cheddar

1/2tsp Ground Black Pepper

Method : Preheat oven to 200C/180C fan oven, gas mark 4, 350F.

You will need a 25cm/10in tart tin, preferably with a loose base.

Preparing The Tart Case

Roll out the pastry on a floured surface to approx 16″ across. This will ensure it fits easily inside the Quiche tin, without stretching.

If using a ceramic dish, grease thoroughly with butter before lining with pastry. For tins I don’t find it necessary, but grease if you’re worried about the pastry sticking.

Transfer the pastry by rolling it around the rolling pin and then carefully unrolling over the Quiche tin.

I always place my quiche tin on a baking sheet. Gently press the pastry into the sides and bottom of the tin. Then using the rolling pin, roll it over the top of the tin. This creates a clean finish to the pastry. If using a ceramic dish, neatly trim off the excess pastry with a knife.

Next doc the pastry at the bottom of the tin with a fork. This will stop the pastry from rising up when baked.

Place parchment paper onto the pastry and fill with baking beans or ceramic balls. These keep the pastry from collapsing during the blind baking.

Place the quiche tin into the oven and bake for 15 minutes. Remove from the oven and discard the parchment paper and baking beans. Return to the oven and bake for a further 5 minutes. Remove and allow to cool for 10 minutes.

The pastry case is now part baked. This ensures the egg mixture will not seep into the pastry. The quiche will have a crisp bottom, when fully cooked.

Making The Cheddar Bacon Filling And Baking The Quiche

Whilst the pastry case is cooling gather the other ingredients together.

Add a good grinding of black pepper to the eggs and milk, then whisk together.

Sprinkle the cooked bacon evenly over the pastry base.

Then do the same with the grated cheese.

Slowly pour the egg mixture into the centre of the quiche, ensuring it doesn’t flow over the edge if the pastry.

Reduce the oven temperature by 10C/25F, one gas mark lower. Place the Quiche Lorraine in the oven and bake for 20-25 mins until set and golden. Remove from oven. Allow to cool for at least 10 minutes before slicing and serving.

This Quiche is so versatile. It can be packed up for lunch, a picnic, or as part of a meal with an endless choice of sides.

If you have enjoyed this Quiche Lorraine recipe you may also like these:

Wigmore Cheese Red Pepper Tart

Cherry Tomato Mozzarella Basil Quiche

Smoked Bacon Asparagus Quiche

Because I enjoy making quiches and tarts so much, it makes sense to make my own pastry. Since one batch of pastry makes two tarts I always freeze half to use later. Also this Quiche Lorraine freezes really well, simply defrost overnight in a refrigerator and then reheat until hot all the way through.

Sammie x

No part of this post may be reproduced or duplicated without the written permission of the owner. Pleas see my Disclosure Policy.