Quiche Lorraine

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Quiche Lorraine

A firm family favourite,  Quiche Lorraine is a delicious Savoury open flan.  Consisting of pastry crust most tasty filled with chunks of bacon, eggs, milk and cream, and most noteworthy, a strong cheese.  Part of the French cuisine, Quiche can be served hot or cold.  For that reason this dish is great served as party food, or perfect for a picnic.

 Serves: 6

Cook Time: 1 hour

Prep Time: 25 minutes (plus 30 minutes chilling optional)

Ingredients:

200 g plain flour, sifted

100 g butter

Pinch of salt

1 medium egg

1 tbsp olive oil

200g Wiltshire Bacon-Misshapes cut into 1cm lardons

100 g onions, peeled and chopped

3 large eggs

200 ml double cream

50ml full fat milk

1 tbsp freshly chopped parsley

100g gruyère cheese, grated

Method:

Put the flour into a bowl. Cut up the butter and add to the flour with a pinch of salt. Rub together until all the butter is mixed thoroughly into the flour to form fine breadcrumbs.

Add half the beaten egg and continue to process to bring the pastry together. Add more egg if required, just enough to give you pastry to work with, but not so that it is too wet.

If time allows we recommend that you put the pastry in the fridge for 30 minutes so that it can chill.  Meanwhile preheat the oven to 180°C/gas 4.

Roll out the pastry on a light floured surface and line an 8 inch well-buttered flan dish.  Cover the base with baking parchment and fill the tin with baking beans. Bake blind for 10-15 minutes. Remove beans and parchment for the last five minutes of baking so that you get a golden crust.

Heat the oil in a frying pan and cook the bacon for 5-6 minutes. Remove and drain on kitchen paper.  In the meantime sweat the onions gently in the same oil for a further ten minutes, or until softened.

Whisk the egg in a bowl, add the cream, milk and herbs to the bowl and mix well.  Add the cheese, bacon and onions. Again, mix well and season with salt and black pepper.

Finally, pour the filling into the pastry base and return to the oven to bake for 30-35 minutes or until it appears that the centre has set. Ideal to serve warm with new potatoes and a green salad.

 

 

 

 

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