Small

La Quiche Lorraine

4 June 2017

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