Quiche Lorraine

By Ellie

8 Person

60 Minutes

0 Calories

A classic French quiche is a great stand-by for lunch or supper and is always best eaten hot or warm. Baking the pastry “blind” first, without the filling, ensures that the pastry case is cooked through so it doesn’t get a soggy bottom.

Ingredients

For the pastry:

85 g (3oz) hard block margarine or chilled butter, cut into cubes
175 g (6oz) plain flour, plus extra for dusting

salt and freshly ground black pepper
250 ml (9fl oz) single cream
2 large eggs
125 g (41⁄2oz) Gruyere cheese, grated
1 onion, peeled and chopped
175 g (6oz) unsmoked streaky bacon rashers, rinds removed, cut into strips

Method

01

First make the pastry: tip the flour into a large mixing bowl. Add the margarine or butter and rub in gently with the fingertips until the mixture resembles fine breadcrumbs. Add 3 tablespoons cold water until the pastry comes together in a ball.
02

Roll out the dough on a lightly floured surface and use it to line a 20cm (8in) loose-bottomed flan tin. Ideally, use a fluted tin.
03

Chill in the fridge for 30 minutes. Meanwhile, preheat the oven to 220°C (fan 200°C/425°F/Gas 7). Blind bake the pastry case.
04

Reduce the oven temperature to 180°C (fan 160°C/350°F/Gas 4). Crisp the bacon in a sauté pan over a medium heat for 10 minutes. Transfer to the cooled pastry case with a slotted spoon. Leave the juices in the pan.
05

Place the onion in the pan and cook over a medium heat for 8 minutes, or until golden. Add to the quiche and top with the cheese.
06

In a bowl, combine the eggs, cream, salt, and pepper, then pour into the quiche. Bake 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.

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Quiche Lorraine

3.6

( By Ellie )

01 Information

Grade easy
Serving 8 servings
Prep Time 30 Mins
Cook Time 30 Mins
Total Time 60 Mins

02 Ingredients

For the pastry:

85 g (3oz) hard block margarine or chilled butter, cut into cubes

175 g (6oz) plain flour, plus extra for dusting

salt and freshly ground black pepper

250 ml (9fl oz) single cream

2 large eggs

125 g (41⁄2oz) Gruyere cheese, grated

1 onion, peeled and chopped

175 g (6oz) unsmoked streaky bacon rashers, rinds removed, cut into strips

03 Method

Step 1

First make the pastry: tip the flour into a large mixing bowl. Add the margarine or butter and rub in gently with the fingertips until the mixture resembles fine breadcrumbs. Add 3 tablespoons cold water until the pastry comes together in a ball.

Step 2

Roll out the dough on a lightly floured surface and use it to line a 20cm (8in) loose-bottomed flan tin. Ideally, use a fluted tin.

Step 3

Chill in the fridge for 30 minutes. Meanwhile, preheat the oven to 220°C (fan 200°C/425°F/Gas 7). Blind bake the pastry case.

Step 4

Reduce the oven temperature to 180°C (fan 160°C/350°F/Gas 4). Crisp the bacon in a sauté pan over a medium heat for 10 minutes. Transfer to the cooled pastry case with a slotted spoon. Leave the juices in the pan.

Step 5

Place the onion in the pan and cook over a medium heat for 8 minutes, or until golden. Add to the quiche and top with the cheese.

Step 6

In a bowl, combine the eggs, cream, salt, and pepper, then pour into the quiche. Bake 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.

04 Author