Quiche Lorraine
Quiche has stayed a very popular dish because of its versatility and its adaptability. It serves just as well cold and, in fact, is easier to transport and slice once cold, as it firms up and cuts much easier. In the traditional recipe, the filling is sim
SERVES
8
PEOPLE
PREP TIME
35
MINUTES
COOKING TIME
240
MINUTES
Ingredients
For the pastry
150g plain flour, sieved
pinch fine sea salt
75g cold butter, cut into small cubes
1 tbsp cold water
1 egg, beaten
For the filling
180g smoked streaky rashers, chopped or smoked bacon lardons
4 eggs
200mls creme fraiche
200mls cream
½ tsp ground nutmeg
¼ tsp cracked black pepper
50g comté cheese, roughly grated
Method
Add the flour, salt and cold cubed butter to a large bowl.
Rub the butter into the flour and salt until it looks like rough breadcrumbs.
Add the water and bring the pastry together to form a ball.
Wrap this in baking parchment and place into the fridge to firm up.
Grease and flour a 9-inch loose base tart tin, cut a disc the same as the base and place it onto the base of the tin.
Set the tin aside in a cool place.
Preheat your oven to 180ºC/gas mark 4.
Roll the pastry about 3mm in thickness and shape it into a disc a few centimetres larger than the base of your tin.
Gently lift the pastry over the tin and nudge it into place. Trim off any excess that hangs over the tin.
Prick the pastry base all over with a fork.
Put a disc of parchment on top of the pastry and fill this with baking beans.
Bake the tart case blind for 10 minutes until the edges are just starting to colour.
Remove the baking beans and the parchment that was on top of the base. Brush the inside of the pastry case with the beaten egg.
Place the case back into the oven for another five minutes or until it is golden.
Set the pastry case aside to cool as you make the filling. Fry the bacon pieces until they are just about to change colour.
Drain any excess fat and set aside.
Beat the egg with a whisk until it gets light and foamy. Beat in the creme fraiche and cream. Stir in the nutmeg as well as the cracked black pepper, add a small pinch of salt.
Sprinkle the roughly grated cheese onto the pastry base.
Pour the liquid mixture on top of the cheese.
Sprinkle the bacon onto the quiche mixture.
Bake for 25 minutes or until the topping is gently set and the pastry is golden.
Allow to cool in the tin.
