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The Recipe Of The Month : Quiche Lorraine

The Recipe Of The Month : Quiche Lorraine
This is the traditional French savoury quiche recipe made with bacon, egg and cream. If you’re not a confident pastry cook, you can make this dish using a sheet of frozen shortcrust pastry.

This is the traditional French savoury quiche recipe made with bacon, egg and cream. If you’re not a confident pastry cook, you can make this dish using a sheet of frozen shortcrust pastry.

Ingredients : 

 

Pastry

1 1/2 cupsplain flour

125 g chilled, chopped butter

1 egg yolk

1 tb spiced water

 

Quiche lorraine

1 tbsp olive oil

20 g butter

2 sliced onions

5 rindless bacon rashers, sliced

3/4 cupgrated gruyere cheese

4 eggs

1 cupcream

1/4 cupmilk

salad, to serve

Steps

Preheat oven to hot, 200°C. 

Preheat an oven tray. 

Lightly grease a 23cm round, loose-bottomed quiche pan.

PASTRY: Sift flour into a large bowl. 

Rub in butter using fingertips until mixture resembles breadcrumbs. Add egg yolk and enough water to make a firm but pliable dough. 

Knead lightly. 

Wrap in plastic wrap. 

Chill 30 minutes.

Roll pastry out between 2 sheets of baking paper until 4mm thick. 

Ease into pan. 

Chill 15 minutes. 

Trim edges. 

Place on hot tray.


Bake blind for 10 minutes. Remove paper and weights. Bake a further 5 minutes or until pastry is lightly golden. Cool. Reduce oven to moderate, 180°C.

Meanwhile, heat oil and butter together in a large frying pan on high. Saute onion for 3-4 minutes, until beginning to caramelise. 

Add bacon and cook, stirring, for 4-5 minutes. 

Scatter over pastry base with cheese. In a large jug, whisk eggs, cream and milk together. 

Season to taste and pour over filling.

Bake for 35-40 minutes or until set. 

Cool in pan. 

Serve quiche in wedges with salad.

 


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