04 Jun La Quiche Lorraine
Small
La Quiche Lorraine
4 June 2017
PREP. TIME: 20 MIN - COOK TIME: 30 MIN - SERVES: 6
Surprise yourself and make this traditional, fuss free, quiche recipe, sourced from where all good quiche comes from - Lorraine in France. Everything is made from scratch, and dead easy. Impress everyone, even yourself by making your own pastry!
Delicious with a glass of wine in any weather, whether you are setting out with a picnic rug or lighting the fire and settling in on a cold, windy night.
TIP: If you simply cannot be bothered to make your own pastry most savoury short crust pastries suffice. I recommend the Careme brand - Sour Cream Short Crust. Proceed to Step 2.
ingredients
Pastry:
180 g Plain Flour
90 g Cold unsalted butter
2 - 4 tablespoon Iced Water
Filling:
250 g Bacon
500 mls Cream
4 large Egg
Salt and Pepper
equipment
Kitchen scales ; Measuring spoons ; Measuring jug ; Kitchen board ; Cling film ; Cooks knife; Fry pan; Kitchen paper; Rolling pin; Quiche pan; Wire cooling rack
method
Step 1: Make the Pastry
Sift the flour onto a clean work space.
Dice the butter into 1cm cubes.
Using your fingers, crumb the flour into the butter, add the water, 1 tablespoon at a time so that you can form a dough.
Roll the pastry it into a ball, cover in plastic film and set aside for 1 hour.
Step 2.
Preheat the oven to 200C
Step 3
Cut the bacon into dice:
Fry in a dry hot pan for a minute or two to release the fat.
Drain on clean kitchen paper.
Step 4: Make the custard
Beat the eggs and the cream together - season with salt and pepper.
Step 5
Grease the quiche dish with butter.
Roll out the pastry - quite thinly - (these portions make more than enough pastry to line a 28cm pastry flan) and line the greased quiche pan with the sheet of pastry.
NB If using pre - rolled pastry - simply use as is.
Step 6
Spread the bacon onto the raw pastry.:
Pour the custard onto the pastry over the bacon.
Place the quiche into the hot oven and cook for about 30 minutes.
Step 7
Let the quiche cool a little before cutting and serving.
source
David, Elizabeth : French Country Cooking
Adapted by Elizabeth Peddey
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