Quiche Lorraine
40-45 minutes
1 quiche
Nuts
Without crystal sugar
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.
Equipment:
22cm/9” round baking dish or tin, frying pan, pastry blender and 2 x mixing bowls
Ingredients:
PASTRY
200g Doves Farm Organic Plain White Flour
pinch of salt
100g butter
7-8 tbsp cold water
flour, for dusting
butter, for dish
FILLING
150g bacon
3 eggs
3 tbsp crème fraîche
75g cheese, grated
salt and pepper
Method:
180°C, Fan 160°C, 350°F, Gas 4
Pastry
- 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.
Filling
- 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.
Shop This Recipe:
Related Product Categories
Shop our full range
Leave a review?
Leave a Reply
YOU MAY ALSO LIKE
Easy to make and delicious. I did need to reduce the cooking time to 30 min
Robin Lucas
Reviewing: Quiche Lorraine
Hi everyone, this is a great recipe for quiche, I did find it to bake very flat & the underneath was not baked properly, so I adjusted the recipe slightly. Use Xathum gum powder (1 tsp) when mixing the gluten free flour with a pinch of salt. When using butter it has to be proper butter Kerrygold, no cheaper version or your base will not taste or bake right, this gives a much nicer bite to the crust. 2 hrs in the fridge wrapped in cling film. Roll out between cling film and turning as you go to give an even round flat base, make it bigger then 9" to fold back in the edges to give a thicker outer wall with a bite. Baste in egg and bake for 10 mins (160 Fan) before adding the mixture. alter the above recipe with the following Use 200 grms of Creme fraiche and 100 grms of philidelphia along with 80 grms of cheese, 4 eggs. 2 cloves of chopped garlic,we love garlic (to be cooked along side ham,bacon,chopped mushrooms,onion in frying pan). Combine all the ingredients in your mixer, I added lots of fresh Thyme (beautiful). Add the mix to your flan and return to oven for a further 50 mins, (this will rise alot, but once cooling on a rack it will flatten again). The result will be great, your flan will be 1" thick with a golden top and very tasty with a fabulous texture. The heat is adjusted to 160 for longer baking time as well, this gives it time to cook correct and a lower temp without burning, whats the rush, take time to bake it as you have spent the money on the ingredients so do not destroy the hard work in the rushing of the baking process.
Miss Sharon Dillon
Reviewing: Quiche Lorraine