Quiche lorraine recipes
Our top 3 of 3 Quiche lorraine recipes
Ingredients
- 5 oz plain flour
- 1.25oz salt free butter
- 1.25 oz lard
- ½ pint single cream
- 4 oz gruyere
- 4 oz lean bacon
- pinch nutmeg
- 4 egg yolks
- 1 tomato
Method
- Mix flour and lard and butter with flour into "crumbs" add one egg yolk to mixture and a little water. Blind bake the pastry for 20 mins at about 165 degrees. Cook bacon, beat eggs together with gruyere and emantale and nutmeg. Season with salt and pepper. Pour mixture including cream into blind baked pastry base. Lay slices of tomoato on top and bake for 30 minutes in a medium oven (I think 175c as I cannot read my mother's writing) Serve warm or cold. It is the gruyere that makes the difference and i thik we also had it with a mixture of gruyer and apfenzaler or was it emantale
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- FOR THE PASTRY
- 5oz Plain Flour
- 3oz Cold Butter/Marg
- 2-3 tbls Iced Water
- FOR THE FILLING
- 4 Rashers of Bacon
- ½ Onion (optional)
- 2.5oz Cheddar Cheese
- 3 Eggs
- 4 fl oz Cream
- 4 fl oz Milk
Method
- 1. Make the pastry: Sift flour and rub in butter until like fine breadcrumbs.
- 2. Gradually add the water to make dough.
- 3. Wrap in cling film and put in fridge for 15mins.
- 4. Roll out and line a 9 inch tin. Line with greaseproof paper and put some baking beans in.
- 5. Cook in oven at 200°C for 15 mins and then remove paper and return to oven for 10 mins.
- 6. Cool completely before adding filling. Turn oven down to 180°C.
- 7. For the filling: Cut bacon into pieces and fry until crispy. Drain on kitchen paper.
- 8. Chop onion and fry and then drain on kitchen paper.
- 9. Grate Cheese.
- 10. In a jug, whisk eggs, cream and milk.
- 11. Stand the baked pastry case on a baking tin.
- 12. Spread bacon and onion over the base of the pastry case, then add the cheese and finally, pour the egg, cream and milk gently over.
- 13. Put in the oven and cook for 35-40 mins until set and slightly golden.
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Add commentIngredients
- FOR THE PASTRY
- 110g (4oz) plain flour
- 25g (1oz) lard
- 25g (1oz) margarine or butter
- A pinch of salt
- Cold water, to mix
- FOR THE FILLING
- 8 rashers smoked streaky bacon, grilled till crisp and chopped small
- 75g (3oz) Gruyere cheese, grated
- 2 large eggs, plus 1 extra yolk
- 275ml (10fl oz) double cream
- Salt and freshly milled black pepper
- YOU WILL ALSO NEED
- A lightly greased 20cm (8 inch) quiche or flan tin with fluted edges and a removable base, or if you like a deeper quiche, use a 19cm (7½ inch) tin that is 4cm (1½ inches) deep
Method
- Sift the flour and salt into a large mixing bowl, holding the sieve up as high as possible to give the flour an airing.
- Then cut the fat into small cubes and add them to the flour. Now, using your fingertips, lightly and gently rub the pieces of fat into the flour - lifting your hands up high as you do this (again to incorporate air) and being as quick as possible.
- When the mixture looks uniformly crumbly, start to sprinkle roughly 2 tablespoons of water all over.
- Use a round-bladed knife to start the mixing, cutting and bringing the mixture together.
- Carefully add more water as needed, a little at a time, then finally bring the mixture together with your hands to form a smooth ball of dough that will leave the bowl clean. (If there are any bits that won't adhere to it, you need a spot more water.) Now rest the pastry, wrapped in foil or polythene, in the refrigerator for 20-30 minutes before rolling out.
- Meanwhile, pre-heat the oven to gas mark 4, 350F (180C), with a baking sheet placed on the centre shelf. Then roll out the pastry and line the tin with it, easing any overlapping pastry back into the sides if you can. Be careful to press firmly on the base and sides, then prick with a fork all over.
- Bake the pastry case for 15 minutes on the centre shelf, then remove it from the oven and paint the inside of it, all over, with some of the beaten egg to be used in the filling ingredients. Pop it back into the oven to set for a further 5 minutes.
- Whisk the eggs first, then whisk with the cream. Place the bacon and cheese in the pre-cooked pastry case and pour on the cream and egg filling (if you use a jug, you can pour half the mixture onto the quiche, take it to the oven, then pour the rest in when it's safely on the shelf - it avoids spilling en route), adding pepper but not too much salt.
- Place in the oven to bake for 30-40 minutes, until the quiche is set in the centre and has turned golden-brown and looks puffy.
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