Thanks for logging in.

You can now click/tap WATCH to start the live stream.

Thanks for logging in.

You can now click/tap LISTEN to start the live stream.

Thanks for logging in.

You can now click/tap LATEST NEWS to start the live stream.

on air now

Create a 3AW account today!

You can now log in once to listen live, watch live, join competitions, enjoy exclusive 3AW content and other benefits.

Joining is free and easy.

You will soon need to register to keep streaming 3AW online. Register an account or skip for now to do it later.


Mrs Burns’ quiche lorraine

Ross and Russel
Article image for Mrs Burns’ quiche lorraine


A quiche hot out of the oven, a salad, and a cool bottle of white wine?there’s the perfect light meal.

Baked in an open-faced pastry shell, the quiche is really just a custard in fancy dress, a mixture of eggs and flavorings.

Quick to assemble and practically foolproof, it requires an expert hand only for its crust. And if you’ve been having troubles with pastry dough, give this recipe a whirl in your electric mixer.

Monique, who has adopted this method from Julia Child’s famous recipe, uses ham instead of bacon; and doesn’t cut it or put it at the bottom, she lays it on top before finally sprinkling some parsley and cheddar cheese.


  • 6 to 8 pieces thick-sliced bacon
  • An 8-inch partially cooked pastry shell placed on a buttered baking sheet
  • 3 eggs (U.S. graded ‘large)
  • 1 ? to 1 ? cups heavy cream
  • ? tsp salt
  • Pinch of pepper and nutmeg
  • 1 to 1 Tb butter

 (Preheat Oven to 190 degrees)


Slice bacon into ? inch pieces and brown lightly in a frying pan; drain and spread in bottom of pastry shell.

Beat eggs, cream, and seasonings in a bowl to blend. Just before baking, pour cream mixture into the shell, filling to within 1/8 inch of the top.

Cut butter into bits and distribute over the cream.

Bake in upper third of oven for 25 to 30 minutes, until quiche has puffed and browned, and a small knife, plunged into custard, comes out clean.

Serve hot, warm, or cold; quiche will sink slightly as it cools.

Ross and Russel