Tuesday, June 29, 2010

Quiche Lorraine

A French classic, that all my friends love so much. I usually add mushrooms, but if you don't like them, don't worry, it's fabulous even without them:) I was asked by my friend to put up a recipe of this delicious quiche, so he and his girlfriend could make it at home, so there you go Adam. The recipe is in my comments, as always:) Enjoy!

1 comment:

  1. For the pastry:

    225g plain flour, plus extra for dusting
    115g butter, cubed
    1 egg yolk

    For the filling

    200g bacon lardons
    1 onion, finely chopped
    75g Gruyére cheese, grated (I use cheddar)
    4 large eggs, lightly beaten
    150 ml double cream
    150 ml milk
    freshly ground black pepper

    To make the pastry, place the flour and butter in a food processor and blend until the mixture resembles fine crumbs. Add the egg yolk, and 3 - 4 tablespoons chilled water, enough to make a smooth dough. Turn out on a floured surface and knead briefly. Alternatively, rub the butter into the flour with your fingers until crumbly, then add the egg yolk and water. Cover and chill for at least 30 minutes. Preheat the oven to 190 degrees.
    On a lightly floured surface, roll out the pastry and line the tin, pressing the dough to the sides. Prick the base of the pastry and line with greaseproof paper and baking beans (I don't do this at all, and it always turns out well). Bake blind for 12 minutes, then remove the paper and beans, and bake for a further 10 minutes, or until lightly golden. Meanwhile, heat a large frying pan and dry-fry the bacon lardons for 3 - 4 minutes. Add the onion, fry for further 2 - 3 minutes, then spread the onions and bacon over the pastry case. Add the cheese.
    Whisk together the eggs, cream, milk, and black pepper, and pour into the pastry case. Place the tin on a baking tray and bake for 25 - 30 minutes, or until golden and just set. Allow to set, then slice and serve while still hot.


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