Quiche Lorraine is a French tart consisting of a pastry crust filled with pieces of cheese and lardons or bacon. It can be served hot or cold and is an incredibly versatile dish which can be served at dinner parties or for in-the-week lunches.
Main INGREDIENTS
- Dairy
Ingredients
Method
Ingredients
- 200g flour
- 5g salt
- 125g cold butter, cut into pieces
- 3–4 tbsp of cold water
- 200g smoked bacon, cut into small cubes
- 6 eggs
- 750ml of cream
- Salt, to season
- Pepper, to season
- Nutmeg, to season
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Method
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1Preheat oven to 170°C, 150°C Fan, Gas Mark 3.
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2Begin by placing the flour, salt and butter in a bowl and knead lightly with your hands. After, add the water to the dough and quickly knead everything into a dumpling shape. Wrap the dough in cling film and rest in the fridge for 1 hour.
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3After having cooled, roll out the dough thinly and line the dish with it and prick the bottom of the dough several times with a fork.
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4Pre-bake for 10 minutes in a preheated oven at 170°C, 150°C Fan, Gas Mark 3.
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5Lightly fry the bacon cubes in the pan until cooked.
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6In a bowl, begin to beat the eggs, after beaten, add the cream and season the mixture with pepper and nutmeg, add a little salt.
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7Pour the egg mixture over the bacon cubes and add to the to the dish, bake for 40 minutes. The quiche should be golden yellow and the dough should be well baked so that it can easily detach from the edge of the pan. Serve warm.
