I love quiche lorraine. It was the first tart I ever made, and I probably make quiche lorraine more than any other pie or tart. For the last ten years I followed my nan's Successful Baking cards but I wanted to see whether a new recipe could enhance my loved quiche lorraine. I turned to Lorraine Pascale's Baking Made Easy as she has a recipe for "creme fraiche quiche lorraine". Now I'm not French but I don't think quiche lorraine with creme fraiche is very authentic so I adhered to my staple of double cream. I followed the recipe to the latter but removed the "twist" on a French classic.
Here is how my quiche lorraine turned out:
I would have taken a picture of the slices but I was bringing this to my church anniversary service and wanted to present the quiche whole, uncut.
I first started by making the pastry. Once the flour, salt, butter and water was combined I kneaded into ball and chilled for 30 minutes. I then rolled out the pastry and placed in my flan dish.
|Pastry case before being blond baked.|
I then blind baked for 20 minutes before adding the filling.
Overall a nice quiche lorraine and as good as my staple recipe. If I were to make this quiche again I would have to reduce the recommended 5 rashes of bacon and use 4 as the dish was a bit too salty for my liking, although my family disagreed.
Recipe for quiche lorraine from Lorraine Pascale's Baking Made Easy.
For the pastry
220g plain flour
125g cold butter, cubed
2 egg yolks
large pinch of salt
1-4 tablespoons water, if needed.
Put the flour and butter in a food processor and blitz to breadcrumbs. If using your hands, rub the butter and flour together until the mixture resembles fine breadcrumbs/ Add the egg yolks and a pinch of salt and stir together with a knife.
Squidge the mixture together into a ball, pop it in the fridge to rest for 30 minutes.
After 30 minutes, remove it from the fridge and let it warm up a ;little (if using straight from the fridge). Roll the pastry out on a lightly floured board and use as required.
For the filling
1-2 tbsp olive oil
1 medium onion, peeled and finely diced.
5 rashers of streaky bacon
430g creme fraiche (I used 200g double cream)
4 eggs, lightly beaten.
Freshly ground pepper.
Preheat the oven to gas mark 5/190C/375F
Blind bake the pastry for 20 minutes. Remove the baking beans and paper from the pastry case, then return to the oven and bake for a further 10 minutes. Remove from the oven and set aside. Turn the oven down to gas mark 2/150C/300F
The filling can be prepared while the pastry is baking. Heat the oil in a frying pan over a low heat, add the onion and fry until soft and translucent with no colour. This can take a good 15 minutes.
Remove the onion from the pan and set aside. Add the bacon to the pan, turn up the heat slightly and cook for 5-6 minutes. Remove from the heat and add half of the bacon to the base of the flan dish.
Place the flan dish on a flat baking tray.
Whisk the creme fraiche (or double cream) and add the eggs together gently in a large bowl, then season with pepper. Stir in the onions. Pour the mixture into the flan dish all the way to the top. Sprinkle the remaining bacon on top of the quiche and bake for 35-40 minutes, or until the filling no longer wobbles.
Good to eat hot but best eaten cold giving the mixture a chance to settle.