Quiche LorraineWiltshire Bacon Co
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 finally a strong cheese. Part of the French cuisine, Quiche can be served hot or cold. Furthermore this is great served as party food, or perfect for a picnic.
Cook Time: 1 hour
Prep Time: 25 minutes (plus 30 minutes chilling optional)
For the shortcrust pastry
200 g plain flour, sifted
100 g butter
Pinch of salt
1 medium egg
For the filling
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 chopped parsley
100g gruyère cheese, grated
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.
Put the pastry in the fridge for 30 minutes if time allows.
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 and cover the base with baking parchment. Fill the tin with baking beans and bake blind for 10-15 minutes. Remove the beans and parchment for the last five minutes of baking for 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 to 40 minutes, or until the centre has set. Serve warm with new potatoes and a green salad.