Quiche Lorraine

Ingredients

Pastry
200g/8oz						Plain White Flour or Fine Wholemeal Flour or Gluten Free Plain White Flour
100g/4oz						Softened butter
2/6tbsp						Water
Filling
75g/3oz						Pancetta or chopped bacon
3						Eggs
3tbsp						Creme Fraiche
50g/2oz						Grated Cheese
Salt & Pepper

Method

1. Using a fork mash the butter into the flour until it resembles breadcrumbs.
2. Stir in just enough water and quickly bring the pastry together into a ball of dough. Add a few more drops of water if this does not happen easily. (If using wholemeal or gluten free flour make the dough slightly sticky then wrap it in film and rest it for 15 minutes)
3. Put the pastry out on a floured surface or between two pieces of film.
4. Roll out the pastry to fit a 22cm/9” round baking dish or simply press the pastry into your baking dish using your fingers.
5. Cut away any pastry that hangs over the edge of your dish.
6. Cook the pancetta or bacon lightly in a frying pan.
7. In a bowl beat together the eggs, crème fraiche and seasoning.
8. Mix in the grated chees and cooked pancetta or bacon.
9. Pour the mixture into the pastry case.
10. Bake in a preheated oven for 35/40 minutes.

Oven temperature
180°C, Fan 160°C, 350°F, Gas 4

Temperature & cooking time: