Quiche Lorraine

There is so much mediocre, mass-produced quiche on offer that I’d forgotten how delicious quiche can be when made at home with quality ingredients.

Apparently a classic quiche Lorraine doesn’t include cheese, but this is the version I grew up eating, and it works for me…

Quiche Lorraine

• 1 cup plain flour
• 1/4 tsp salt
• 75g cold butter, cubed
• 2-3 Tb cold water
• 1 Tb butter, softened
• 8 rashers of streaky bacon, cooked and crumbled
• 4 eggs
• 2 cups double cream
• 1/8 tsp nutmeg
• 1/4 tsp salt
• 1 cup gruyère cheese, grated

1. In a mixing bowl, whisk together the flour and salt.
2. Add the butter, and rub in with your fingers until it resembles bread crumbs.
3. Add enough water to make the pastry come together in a ball. Wrap in clingfilm and chill for half an hour.
4. On a lightly floured surface, roll the pastry into a large circle and line a 9″ pie tin. Trim the excess pastry and crimp the edges.
5. Spread the pastry evenly with softened butter. Chill for half an hour.
6. Preheat the oven to 425°F (210°C).
7. Scatter the bacon, then the cheese, over the bottom of the pastry case.
8. In a mixing bowl, beat the eggs, then stir in the cream, nutmeg, salt and pepper.
9. Transfer the tin to a baking sheet, then carefully pour the egg mixture over the bacon and cheese.
10. Bake for 15 minutes, then lower the oven temperature to 325°F (165°C). Bake for another half an hour, or until the top is golden and set, and a knife inserted into the centre of the filling comes out clean.
11. Allow the quiche to stand for at least 20 minutes, before cutting and serving.

Tags: bacon, cream, eggs, French food, gruyère, pastry, tart