Queen Quiche Lorraine.

Wednesday, 25 July 2012

People of the world, there has been a burst of sun in Britain. I see people everywhere running around me fetching coals for their BBQs and marinades for their meat. Unfortunately I cannot jump on this char grilled bandwagon as I don't have a BBQ. However, I like to celebrate a little sun with a classic summery quiche. Quiche Lorraine. Aka, Queen of the Quiches.
This recipe a fail safe delicious one. And is pretty naughty too. We're talking double cream, crème fraîche and cheese galore. Mmm. I bet you want the full recipe now. 


Well here you go, for Quiche Lorraine you will need:

For the pastry:
175g plain flour
100g cold margarine. I'd also recommend using butter, but either will do. 
1 egg yolk

For the filling:
200g bacon. You can also use lardons.
150g Mature Cheddar. Alternatively you could use Gruyère if you can get your hands on it.
200ml crème fraîche
200ml double cream
3 eggs, beaten
Pinch ground nutmeg

Before you start to make anything, preheat your oven to 180C. Then to begin the pastry, put the flour, butter, egg yolk and 4 tsp cold water into a large mixing bowl.



Using a food processor to mix the ingredients is easier and tidier, but tidy isn't really my style... If you are like me, vigorously mix the dough with your fingers until it binds. Make sure your dough can hold its shape. The binding should take about 5 minutes.
Then put your pastry onto a floured surface and gather it into a ball. 


Then roll it out as thinly as you can. Keep flouring the surface so the dough doesn't stick. Be especially vigilant if you've used margarine as margarine makes the dough elastic and more liable to melt.


Line a dish of about 23cm with the pastry. Ease it gently into the dish to avoid any tears or snags.


Now trim the pastry edges with a knife. Save any trimmings in case the pastry cracks during the blind bake.


Press the pastry into the flutes and lightly prick the base with a fork. This will release any steam when baking and prevent the base from rising.


Then chill the base for 10 minutes. Make sure a baking tray is in the oven now so it is hot when you put in the base.


Once chilled, line pastry case with foil, shiny side down and fill with dry beans and bake on the hot baking tray for 15 minutes.

Then remove the foil and beans and bake uncovered for 5 minutes more until the pastry is pale golden. If you notice any small holes or cracks, use your left over pastry trimmings to patch up the base.


Whilst the pastry is cooking you'll have time to prepare the filling. Begin with the meat. Chop up the bacon into small squares and try to remove as much fat as possible.


Then heat a small pan and fry the little bacony squares for a couple of minutes. Drain off any excess liquid then continue cooking until the bacon starts to colour, but isn't quite crisp. Remove and drain on paper towels.


Cut 50g of the cheese into small dice and finely grate the rest.



Your base should be done by now, so remove from the oven.


Then scatter the bacon and diced cheese over the bottom of pastry case.


Now prepare the rest of the filling. First, beat the crème fraîche with a spoon to slacken it.


Then slowly beat in the double cream. Doesn't it look like creamy heaven.


Beat your eggs separately and then mix them in.


Stir in half of your grated cheese and season. You shouldn't need too much salt because of the cheese.


Grate in some fresh nutmeg and stir all together.


Pour the mixture over the bacon and cheese, into the pastry case.


It strikes a gorgeous pose, doesn't it?


Sprinkle the rest of the cheese over the top of the quiche.


Lower the temperature of the oven to 170C and cook for 25 minutes.
Rest the quiche for 5 minutes and then remove from the dish.


This quiche serves well hot and cold. So very flexible, how handy. So eat whenever you fancy.


Probably won't be able to resist this one for too long though. What a darling!


Enjoy the sunshine readers!
L. xxxx

2 comments:

  1. Wow, looks fantastic, cant wait to try this one.

    ReplyDelete
  2. Let me know how you get on! I've made it again today, back by popular demand! :)

    ReplyDelete

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