Quiche LorraineCourse: Brunch, Main CourseCuisine: FrenchDifficulty: Not Hard
Quiche is one of the most versatile foods to have in your reportoire, it is at home as a breakfast dish, for Brunch, at Lunch or as an evening meal. It can be made from a variety of fillings, from seafood to meats or just vegetables, the options with quiche are vast.
- For the Pastry
175 g plain flour
85 g butter chilled and cubed
- For the Quiche Filling
175 g unsmoked streaky bacon rashers, rinds removed, cut into strips
1 onion peeled and sliced
125 g gruyère cheese, grated
2 large eggs
250 ml single cream
Salt and freshly ground black pepper
- Preheat the oven to 220˚C.
- Prepare and Bake the Pastry Case
- Place the flour and butter into a large mixing bowl and rub in gently with cold hands using just your fingertips until the mixture resembles fine breadcrumbs.
- Add 3 tablespoons of ice-cold water and bring the pastry together into a ball.
- The bowl should clean if you have the correct texture
- Shape into a disc shape, wrap in clingfilm and rest in the fridge for about 30 minutes
- Once rested, roll out the dough on a lightly floured surface and line a fluted 20 cm loose-bottomed flan tin.
- Although the video will show trimming the top, I would suggest leaving a generous amount of pastry over and above the top of the flan tin to compensate for shrinkage.
- This can be trimmed at a later stage
- Chill in the fridge for 15 minutes.
- Once chilled prick the base of the pastry case all over with a fork,
- Line the base and sides with baking parchment and add ceramic baking beans to fully cover the bottom and sides of the pastry case.
- Place on a baking sheet and bake for 15 minutes.
- Remove the beans and paper and bake the empty case for a further 10 minutes, or until the base is lightly browned. Trim the excess pastry from the top leaving a smooth edge.
- Set aside to cool
- Reduce the oven temperature to 180˚C.
- Prepare and Bake the Filling
- Place the bacon in a small frying pan over a medium heat and fry off until fully cooked. Transfer to the cooled pastry case with a slotted spoon.
- Using the same pan and any fat the bacon has left, cook of the onion until translucent.
- Transfer to the pastry case with a slotted spoon avoiding any extra fat
- top with half the grated gruyere.
- In a bowl, thoroughly combine the eggs, cream, salt and pepper,
- Place the pastry case onto a baking tray and set onto the bottom rack of the oven, this is to enable you to fill the pastry cases with the egg and cream mixture and not spill any when moving to the oven.
- now pour the eggs and cream mixture into the pastry case and sprinkle the remainder of the cheese over the top
- Carefully push the baking tray into the oven and bake the quiche for 25-30 minutes until golden and just set.
- Be careful not to overcook the quiche, or the filling will become tough and full of holes.
- When the edges of the quiche are set but the middle still wobbles a bit the quiche is done
- Remove from the oven and let it stand for 10 minutes before removing from the flan tin
- To remove the outer ring from the pastry case, place the whole flan tin on a tin of beans or a heavy glass and just slide the outer ring down and away from the quiche
- Once the outer ring of the flan tin has been removed, slide the quiche from the base plate of the flan tin onto a serving plate
- Serve and enjoy