Traditional Quiche Lorraine

Summer parties, barbecues and light lunches, Quiche Lorraine is a classic favourite of the British

Quiche Lorraine

Serves 6

Ingredients

For the pastry:

• 175g plain flour, sifted
• Pinch of salt
• 100g butter, chilled and cubed
• 1 egg yolk

For the filling:

• 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

Method

1. 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.
2. 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.
3. Brush the base of the pastry with some of the beaten egg for the filling and set to one side.
4. 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.
5. 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.

TIP: * Always a versatile treat, the quiche is lovely with crisp salad or coleslaw and it’s ideal to pack up for a picnic.