Quiche Lorraine for a summer supper


Food writer. Broadcaster. Blogger. Author. Marketing at Eight Degrees Brewing. Secretary of the Irish Food Writers' Guild, founder of Irish Food Bloggers Association and co-author of Sláinte: The Complete Guide to Irish Craft Beer & Cider (New Island).

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2 Responses

  1. auds says:

    2 points:Preheating the oven with the baking tray as well as partially blind baking does wonders.Also a bit of freshly grated nutmeg is yummy.

  2. Caroline says:

    There’s nothing worse than a thick layer of grey, uncooked pastry at the bottom of a quiche, is there? I like your idea about the nutmeg – would make the filling even more flavoursome.

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