Tray Bread Lorraine RecipeOrigin: Britain Period: Modern |
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A tray bread is effectively a pizza-like bale baked in a baking dish with a side so that it forms a container in which a deep quiche-like filling can be baked. Here the traditional tray bread is filled with a classic Quiche Lorraine filling. Ingredients
1 batch tray bread 
Tray Bread Lorraine Preparation:Method:Prepare the tray bread according to the recipe and use to line a lightly-greased shallow, square, baking tin. In the meantime prepare the filling. Fry your bacon or pancetta in a frying pan (using a knob of butter) until it crisps up. Transfer to kitchen paper and set aside. Prepare your filling by mixing the cream and eggs together and seasoning with salt and plenty of black pepper. Break the bacon pieces up and use to cover the bottom of the dough and pour half the egg mixture on top then transfer to an oven pre-heated to 190°C. Spoon the remaining egg mixture into the pastry so that the mixture comes right to the top of the pie case. Bake for about 30 minutes, or until the dough is nicely golden and the filling is set and beginning to brown. Serve hot, cut into squares. |
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