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This all-time favourite is a perfect light meal now as the spring is upon us. Serve with some fresh baked bread and salad to make the meal complete!

quiche lorraine

Butter Crust

  • 1 1/4 cups all-purpose flour, plus extra for rolling
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar (increase to 1 1/2 teaspoons if for a sweet recipe)
  • 8 tbsp unsalted butter, very-cold, cut into 1/2 inch cubes
  • 3 to 4 tbsp cold water

How to

  1. Mix flour, salt and sugar. Either by hand or in mixer.
  2. Add the cubed butter. This will become a crumbly mixture. But make sure the butter is all well mixed.
  3. Then slowly add the water, use your hands to knead into a dough. But don’t overdo it, that will make your crust tough.
  4. Pre-bake the crust for about 15 minutes or until golden on 180 C. Be sure to prickle the crust with a fork, or place uncooked beans inside the crust to make sure it doesn’t rise.

Filling

  • 1 tbsp olive oil
  • 8 slices of crispy cooked bacon, cut in small pieces
  • 1/3 cup finely chopped onion
  • 5 large eggs
  • 2 cups single cream, or you can do half and half with whipping cream or milk
  • 140 g Gruyère cheese, finely grated or any other of your favourite cheese that melts
  • generous grating of nutmeg
  • 1/2 tsp red pepper
  • salt and pepper to taste

How to

  1. Beat the eggs, cream and milk together.
  2. Then add the cheese, nutmeg and plenty of seasoning.
  3. Stir in half the bacon and carefully pour the mixture into the baked pastry case.
  4. Scatter over the remaining bacon.
  5. Bake for 35-40 minutes until the filling is set, starting to turn golden and slightly puffed up above the pastry case.
  6. Allow to cool a little before removing from the tin.
  7. Serve warm or at room temperature.

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