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Quiche Lorraine
Quiche Lorraine is a traditional French recipe for a savoury tart filled with a bacon, egg and cream filling. The full recipe is presented here and I hope you enjoy this classic French version of Quiche Lorraine.
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Serves:
6
Rating: 
Tags : Baking RecipesFrench Recipes
The classic Quiche Lorraine has a bit of a bad reputation these days, but it remains a truly classic dish and a must have for any picnic, barbecue or buffet. Try this recipe and do it properly!
Ingredients:
For the Pastry:
150g plain flour
90g butter, straight from the fridge
yolk of 1 large egg
water
For the Filling:
200g smoked bacon (or pancetta)
3 eggs
380ml cream (or half cream and milk)
knob of butter
salt and freshly-ground black pepper to taste
Method:
First make the pastry by placing the flour in a large bowl then cut the butter into small cubes and add to the flour along with the salt. Using your fingers rub the butter into the flour. Continue rubbing until the mixture resembles coarse breadcrumbs. Add the egg yolk and bring the crumbs together to form a ball of dough (add a little water if the dough is too dry).
Take out your tart tin (always use a metal one as this ensures the pastry crisps up), a 25cm tin is ideal. Flour your work surface, place the pastry on it and roll out so that it will cover both the base and sides of your tart tin. Lift the pastry into the tin and smooth out the base before pressing the pastry into the crenellations on the side. Prick the pastry with a fork then chill in the fridge for 20 minutes.
At the end of this time take the pie shell out, layer with greaseproof paper and add baking beans. Place in the centre of an oven pre-heated to 190°C and bake until the pastry is just dry and pale golden in colour.
Meanwhile, fry your bacon or pancetta in a frying pan (using a knob of butter) until it crisps up. Transfer to kitchen paper and set aside. Prepare your filling by mixing the cream and eggs together and seasoning with salt and plenty of black pepper. Break the bacon pieces up and use to cover the bottom of the pastry and pour half the egg mixture on top. Return to the oven and spoon the remaining egg mixture into the pastry so that the mixture comes right to the top of the pie case. Bake for about 35 minutes until the custard is golden in colour and lightly set. Serve warm.
