Quiche lorraine

The essential to making the ideal quiche is simplicity, as you can see with this tasty recipe

Nutrition and extra data

Nutrition: nutrition per slice


For the pastry

  • 175g plain flour
  • 100g cold write-up” data-tooltip-w >butter, minimize into pieces

Butter is manufactured when lactic-acid making bacteria are added to cream and churned to make an…

For the filling

  • 200g pack lardons, unsmoked or smoked
  • 50g article” data-tooltip-w >gruyre

Gruyre is an undoubted pinnacle of traditional Swiss cheese-creating, a culinary masterpiece as…

The ultimate comfort foods, eggs are powerhouses of nutrition, packed with protein and a…

For the pastry, put 175g plain flour, 100g cold butter, lower into pieces, one egg yolk and four tsp cold water into a foods processor. Using the pulse button, process until the combine binds.

Tip the pastry onto a lightly floured surface, gather into a smooth ball, then roll out as thinly as you can.

Line a 23 x 2.5cm loose-bottomed, fluted flan tin, easing the pastry into the base.

Trim the pastry edges with scissors (conserve any trimmings) so it sits somewhat over the tin (if it shrinks, it shouldn’t now go below the level of the tin). Press the pastry into the flutes, lightly prick the base with a fork, then chill for 10 mins.

Put a baking sheet in the oven and heat oven to 200C/fan 180C/gas six. Line pastry situation with foil, shiny side down, fill with dry beans and bake on the sizzling sheet for 15 mins.

Get rid of foil and beans and bake for four-5 mins more right up until the pastry is pale golden. If you notice any little holes or cracks, patch up with pastry trimmings. You can make up to this level a day ahead.

Whilst the pastry cooks, prepare the filling. Heat a modest frying pan, tip in 200g lardons and fry for a couple of mins. Drain off any liquid that comes out, then proceed cooking right up until the lardons just commence to colour, but aren’t crisp. Remove and drain on paper towels.

Reduce three quarters of the 50g gruyre into tiny dice and finely grate the rest. Scatter the diced gruyre and fried lardons more than the bottom of the pastry situation.

Employing a spoon, beat 200ml crme frache to slacken it then gradually beat in 200ml double cream. Combine in 3 properly beaten eggs. Season (you shouldn’t require significantly salt) and include a pinch of ground nutmeg. Pour three quarters of the filling into the pastry situation.

Half-pull the oven shelf out and place the flan tin on the baking sheet. Rapidly pour the rest of the filling into the pastry situation – you get it appropriate to the leading this way. Scatter the grated cheese over the top, then very carefully push the shelf back into the oven.

Reduced the oven to 190C/fan 170C/fuel five. Bake for about 25 mins, or right up until golden and softly set (the centre should not feel too company).

Allow the quiche settle for four-5 mins, then take away from the tin. Serve freshly baked, although it’s also excellent cold.

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