Quiche Lorraine de ma maman
A traditional quiche Lorraine is a great simple dish and I think it should be kept that way. I’m not a huge fan of the trend to throw everything into a quiche, so I think this recipe is fantastic – not too eggy, and the bacon flavour really comes through. Please eat it warm, when the taste and texture are perfect. In my opinion, cold quiche is just plain awful.
Manu’s French Kitchen: recipes by Manu Feildel, photography by Chris Chen, published by Penguin Lantern
