Quiche Lorraine
2 hours 52 minutesServes 4
Taste the rich and savoury delight of Quiche Lorraine, a classic French dish featuring a heavenly combination of flaky pastry, creamy custard, and crisp bacon.
- Ingredients
- Steps
Ingredients
pastry
180 g
plain flour
1 pinch
salt
80 g
butter
50 ml
cold water
filling
250 g
English cheddar, grated
4
tomatoes, sliced
200 g
bacon, chopped
5
eggs, beaten
100 ml
milk
200 ml
double cream
1 pinch
salt
1 pinch
black pepper, freshly ground
2 sprigs
fresh thyme
Steps
1
For the pastry, sift the plain flour with a pinch of salt in a large bowl. Blend in the butter until it looks like soft breadcrumbs. Add just enough cold water to bring it into a firm dough, then chill for 30 minutes.
2
Roll out the pastry on a lightly floured surface and line a well-buttered 22cm/8½in flan dish. Don't trim the edges yet. Chill again.
3
Preheat the oven to 190°C.
4
Take the pastry case out of the fridge, set it on a baking tray and bake blind for 25 minutes.
5
Remove the pastry base and reduce the oven to 160°C.
6
Scatter the cheddar over the pastry base and, if using, arrange the sliced tomatoes on top. Fry the bacon in a pan until crisp and sprinkle over.
7
Mix the eggs, milk and double cream in a bowl, season well and pour over the bacon and cheddar. Sprinkle with thyme and trim the pastry edges.
8
Bake for 30-40 minutes, until fully set. Remove from the oven and leave to cool and set further.
9
Trim the pastry edges neatly and serve in wedges.