Quiche Lorraine

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

Free from Soya
Without crystal sugar

Ingredients

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Pastry

  1. Rub a little butter around your pie dish or tart tin and pre-heat the oven.
  2. Put the flour and butter into a large bowl.
  3. Use a fork or pastry blender, work the butter into the flour until the mixture resembles breadcrumbs.
  4. Stir in the water.
  5. Using your hands, gather the mix together to form a smooth ball of pastry dough.
  6. Put the dough on a floured surface, or between two pieces of cling film, and roll it into a 30cm/12” circle.
  7. Lift the pastry into the prepared dish or simply press it into the dish using your fingers.
  8. Cut away any pastry that hangs over the edge of your dish.

Filling

  1. Put the pancetta into a frying pan and cook until it changes colour.
  2. Meanwhile put the eggs into a bowl beat them well, beat in the crème fraiche.
  3. Add the grated cheese and cooked pancetta, some salt and pepper and mix well.
  4. Pour the mixture into the pastry case.
  5. Bake for 35-40 minutes.

Equipment

22cm/9” round baking dish or tart tin, frying pan

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

35-40 minutes
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.
By Miss Sharon Dillon
05 Dec 2015

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