About this recipe:
Known almost universally by its French name, Quiche Lorraine, this classic tart is made with eggs and bacon cooked in a pastry case. It is equally delicious served warm or cold.
22cm/9” round baking dish or tin, frying pan, pastry blender and 2 x mixing bowls
200g Doves Farm Organic Plain White Flour
pinch of salt
7-8 tbsp cold water
flour, for dusting
butter, for dish
3 tbsp crème fraîche
75g cheese, grated
salt and pepper
180°C, Fan 160°C, 350°F, Gas 4
- Rub some butter around a 23cm/9” round baking dish or tin and pre-heat the oven.
- Put the flour and salt into a mixing bowl.
- Chop the butter into small cubes and add them to the bowl.
- Using a fork or pastry blender, work the butter cubes into the flour until the mixture resembles breadcrumbs.
- Stir in enough water to bring together a soft ball of dough.
- Dust the work surface with flour, put the dough in the middle and sprinkle it with more flour.
- Roll the pastry out into a circle 5cm/2” larger than your dish and lift it into the dish OR simply press the dough into the dish using your fingers.
- Cut away any pastry that hangs over the edge of your dish.
- Chop the bacon into a frying pan, cook until it changes colour without browning, then remove from the heat.
- Break the eggs into a bowl, add the crème fraiche and beat well.
- Grate the cheese into the bowl, add the cooked bacon, salt and pepper and mix well.
- Pour the mixture into the pastry case.
- Bake for 40-45 minutes.