Summer parties, barbecues and light lunches, Quiche Lorraine is a classic favourite of the British
Quiche LorraineServes 6
IngredientsFor the pastry:
- 175g plain flour, sifted
- Pinch of salt
- 100g butter, chilled and cubed
- 1 egg yolk
- 200g lardons or thick bacon cubed
- 4 eggs, beaten
- 2 egg yolks, beaten
- 350ml double cream
- Salt and pepper to taste
- 50g gruyere cheese, grated
- For the pastry, place the flour and salt in a mixing bowl and rub in the butter using your fingertips until the mixture resembles fine breadcrumbs. Add the egg then bring together firstly using a round ended knife and then your hands to form a soft dough. Wrap in clingfilm and chill in the fridge for at least 30 mins.
- Preheat the oven to 200˚C/180˚C fan /gas mark 6 then grease a 23cm loose bottomed flan tin. Roll out the pastry into a circle measuring approximately 30cm in diameter and gently ease the pastry into the prepared tin making sure you don’t stretch it too much. Prick the base of the pastry with a fork, line with baking paper and fill with baking beans. Bake for 10 mins then remove the beans and paper and bake for a further 5 mins.
- Brush the base of the pastry with some of the beaten egg for the filling and set to one side.
- While the pastry is baking, prepare the filling by heating a large frying pan and sautéing the lardons until they are crispy. Beat the eggs, egg yolks and cream together in a large bowl then season with salt and pepper. Place the baked pastry case on a baking sheet and fill with the lardons then add the eggs and cream mixture. Sprinkle gruyere cheese on the top.
- Reduce the oven temperature to 180˚C/160˚C fan/gas mark 4 and bake for 35 mins until the centre is only just set - there should still be a slight wobble when cooked. Serve hot or cold.