Carry On

And so the diet continues. The boys are craving red meat after a week of nothing but chicken breasts and fish fillets, so I thought I would make something tasty while still keeping our carb intake down (a thin sheet of pie pastry doesn't count, right?).

I've been making Quiche Lorraine from the New York Times Cookbook for many years now, and it has become one of our family favorites. This rich and creamy cheese, bacon and onion tart should distract the boys from their carnivorous cravings. Then again, Burger Shack's just down the road....

Quiche Lorraine

adapted from the New York Times Cookbook

Frozen Shortcrust Pastry

6 strips streaky bacon, diced

1 onion, thinly sliced

1 cup shredded Gruyere cheese

1/4 cup grated Parmesan cheese

3 eggs, lightly beaten

2 cups heavy cream

1/4 teaspoon nutmeg

1/4 teaspoon salt

1/4 teaspoon white pepper

Preheat oven to 225 deg C. Following manufacturer's instructions, defrost shortcrust pastry and line a nine-inch pie plate. Bake for five minutes, remove from oven and set aside.

Cook the bacon until crisp and remove from skillet. Pour off all but one tablespoon of the fat and cook the onions until transparent. Set aside.

Sprinkle bacon, onions and two cheeses over the partially baked pie pastry.

Combine eggs, cream, nutmeg, salt and pepper and pour over the bacon mixture.

Bake the quiche for 15 minutes, then reduce the heat to 175 deg C and bake for a further 10 - 15 minutes, or until an inserted toothpick comes out clean.

Slice quiche into 6-8 wedges and serve immediately.