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Quiche Lorraine

1 hour cooking time
Quiche Lorraine Quiche Lorraine

Quiche Lorraine

  • 1 hour 30 mins preparation time
  • 1 hour cooking time
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Method

1
To make the pastry, mix the butter and flour with your fingertips until it resembles fine breadcrumbs. Slowly bring the dough together with the egg yolks and water, until it forms a smooth, slightly sticky ball. Compress into a flat disk, wrap in cling film and leave to chill in the fridge for 20 minutes.
TIP
Shortcrust pastry can be made ahead of time and either chilled or frozen until ready to use. Great for when you need a quick meal.
2
Preheat the oven to 170c/150c fan/gas 4/325f
3
On a lightly floured surface, roll out the dough to a round disc about 40cm in diameter and about 5mm in thickness. Drape the dough into a loose bottomed flan or tart tin, making sure to press the edges into the pan. Prick the base of the tart with a fork.
4
Cut an oversized circle to cover the base and sides of the pastry. Cover with baking beans or rice to weigh down the paper.
5
Bake in the oven for 20-25 minutes until the sides are golden. Carefully remove the beans and paper and bake for a further 5-10 minutes to ensure the base is cooked through. Keep warm and set aside.
6
Lower the oven to 160c/140c fan/300f/gas 3.
7
To make the filling, cook the bacon lardons in 2 tbsp of Lurpak® unsalted butter in a small frying pan. Remove and set aside.
8
Mix the cream & eggs, add the cheese, pepper and nutmeg. Be careful when adding salt to the dish as the bacon will be naturally salty and will help season the dish.
9
Sprinkle half of the bacon onto the base of the tart tin. Add the egg mixture and top with the remaining bacon. Bake in the oven for 20-25 minutes until the eggs have set. Serve warm, sprinkled with chopped chives (optional) crusty bread and mixed salad.
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