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Quiche Lorraine

Our recipe

The type and quality of the bacon, eggs and cheese you choose will be reflected in this classic bacon and egg quiche.

Servings

200 g	Plain White Flour or
200 g	Fine Wholemeal Flour or
200 g	Gluten Free Plain White Flour
75 g	Pancetta
3	Eggs
3 tbsps	Creme Fraiche
50 g	Grated Cheese
4 tbsps	Water
100 g	Softened Butter

Using a fork mash the butter into the flour until it resembles breadcrumbs.
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)
Put the pastry out on a floured surface or between two pieces of film.
Roll out the pastry to fit a 22cm/9” round baking dish or simply press the pastry into your baking dish using your fingers.
Cut away any pastry that hangs over the edge of your dish.
Cook the pancetta or bacon lightly in a frying pan.
In a bowl beat together the eggs, crème fraiche and seasoning.
Mix in the grated chees and cooked pancetta or bacon.
Pour the mixture into the pastry case.
Bake in a preheated oven for 35/40 minutes.