Quiche Lorraine
I really enjoy making pastry. There's something cathartic and satisfying about the process - the mixing and the rolling and the final result being (hopefully!) quite impressive. Don't get me wrong, you won't find me making puff pastry or filo or anything faffy like that unless I really feel like testing myself, but a simple shortcrust is a thing of pure joy.
Believe it or not, I had never made a quiche before I made this one. It's just not something that's really been on my radar. But I had some odds and ends of various cheeses that wanted using up and a bit of bacon in the back of the fridge and, well, here we are. I had a combination of goat's cheese, gruyere and red Leicester and they all sort of complimented each other - basically, use whatever you like but promise me you'll make this, because it will make you feel good and because it tastes the bomb!
Quiche Lorraine
Serves 6-8
For the pastry:
225g plain flour
150g butter, chilled and cut into cubes
1 egg yolk
salt
For the filling:
250g cheese, grated/crumbled
150g bacon
5 free-range eggs, beaten
300ml milk
sea salt and freshly ground black pepper
To make the the pastry, put the flour, butter and a pinch of salt in a food processor and whizz until it looks like breadcrumbs. Add the egg yolk and 2½ tbsp iced water then whizz until it comes together. Wrap in clingfilm and chill in the fridge for 20 minutes. Roll out to 20p coin thickness then use it to line a 20cm × 4cm deep, straight-sided, loose-bottomed tart or sponge tin, leaving the excess pastry overhanging. Chill for another 20 minutes.
Heat the oven to 190C/fan 170C/gas 5. Put the bacon in a cold frying pan over a medium heat and then fry until cooked. Drain on kitchen paper and then chop into small pieces. Line the tin with parchment paper, fill with baking beans and bake blind for 15 minutes. Take out the paper and beans and return to the oven for 5 minutes. Trim off any excess pastry with a sharp knife. Turn the oven down to 160C/fan 140C/gas 3.
Beat the eggs together with the milk and a good pinch of salt and pepper. Scatter the bacon bits and cheese (keeping back a small handful of cheese) into the pastry case, add the egg mix and scatter over the rest of the cheese. Bake for 40 minutes or until just set in the middle and lightly golden. Serve at room temperature.
Believe it or not, I had never made a quiche before I made this one. It's just not something that's really been on my radar. But I had some odds and ends of various cheeses that wanted using up and a bit of bacon in the back of the fridge and, well, here we are. I had a combination of goat's cheese, gruyere and red Leicester and they all sort of complimented each other - basically, use whatever you like but promise me you'll make this, because it will make you feel good and because it tastes the bomb!
Quiche Lorraine
For the pastry:
225g plain flour
150g butter, chilled and cut into cubes
1 egg yolk
salt
For the filling:
250g cheese, grated/crumbled
150g bacon
5 free-range eggs, beaten
300ml milk
sea salt and freshly ground black pepper
To make the the pastry, put the flour, butter and a pinch of salt in a food processor and whizz until it looks like breadcrumbs. Add the egg yolk and 2½ tbsp iced water then whizz until it comes together. Wrap in clingfilm and chill in the fridge for 20 minutes. Roll out to 20p coin thickness then use it to line a 20cm × 4cm deep, straight-sided, loose-bottomed tart or sponge tin, leaving the excess pastry overhanging. Chill for another 20 minutes.
Heat the oven to 190C/fan 170C/gas 5. Put the bacon in a cold frying pan over a medium heat and then fry until cooked. Drain on kitchen paper and then chop into small pieces. Line the tin with parchment paper, fill with baking beans and bake blind for 15 minutes. Take out the paper and beans and return to the oven for 5 minutes. Trim off any excess pastry with a sharp knife. Turn the oven down to 160C/fan 140C/gas 3.
Beat the eggs together with the milk and a good pinch of salt and pepper. Scatter the bacon bits and cheese (keeping back a small handful of cheese) into the pastry case, add the egg mix and scatter over the rest of the cheese. Bake for 40 minutes or until just set in the middle and lightly golden. Serve at room temperature.
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