Saturday, 29 December 2012

Quiche Lorraine from A Passion for Baking

I love Quiche Lorraine, it was one of the first things I learnt to bake and I probably make a quiche once a month. I tend not to stick to one recipe and instead use a variety of recipes, looking and trying to find  the ultimate Quiche Lorraine. I recently made Jo Wheatley's (Winner of GBBO 2) version of Quiche Lorraine, and was a bit apprehensive with the number of eggs used (4 eggs, I usually use 3) and worried that the mixture would turn out to be eggy. My family, however, loved the quiche and said it was delicious, and it tasted better the following day. I was not so keen on the quiche and will probably stick to Lorraine Pascale's recipe in the future as it was less eggy.
Here is how the Quiche Lorraine turned out:
Quiche Lorraine


Ingredients for Quiche Lorraine
For the shortcrust
250 g plain flour, plus extra for rolling out.
125 g unsalted butter, chilled and diced
a pinch of salt
1 large egg yolk
2-3 tbsp water, chilled.

For the filling
1tbsp olive oil
2 shallots or onions, finely chopped
240g good-quality bacon, diced
400ml double cream
4 large eggs
a splash of lemon juice
50g cheddar cheese, grated
black pepper, freshly grounded

You will also need a 20cm tart tin or flash dish and baking beans

Put the flour, butter and salt into a bowl of a food processor with a metal blade.
Whizz using the pulse button until you have a breadcrumb consistency.
Add the egg yolk, whizz briefly, then add the water a tablespoon at a time until the dough comes together.
Turn onto a floured surface and work very briefly with your hands until smooth. Wrap in cling film and chill for at least half an hour before using.
(I used the hand method and combined everything by hand).
Pastry
Line the flan dish with pastry, prick the base with a fork, cover with parchment and baking beans, then chill for half an hour and blind bake for 20 minutes until pale golden.
Rolled out pastry
Pastry in case ready to chill for 15 minutes
pastry ready to be blind baked
Heat the olive oil in a frying pan, add the shallots and diced bacon and cook slowly until the shallots are translucent and the bacon starts to brown. I par boiled the onions and grilled the bacon.
grilled bacon for quiche

par boiled onions for quiche

Mix the cream with the eggs, lemon juice and grated cheese, and season with freshly ground black pepper.
Filling for quiche mixture
Tip half of the onion and bacon into the pastry case and pour over the cream mix- this is best done on a baking tray in the oven. Sprinkle the rest of the bacon over the top and bake for 35 minutes until golden and set.
bacon and onions in pastry case

Filling in pastry case pre bake
Cool to room temperature to serve.
xxx
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5 comments

  1. I love quiche too, and this looks great.It is tricky not to get a 'soggy bottom' but this looks lovely! :)

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  2. I just popped over to wish you a very happy New Year! Love Karen xxxx

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  3. Thanks, both of you. Happy new year. God Bless x

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  4. Thank You so much for your sweet comment on my blog. This quiche looks amazing!

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  5. Oh I LOVE quiche lorraine too - yours looks so gorgeous! what a great way to start the year!
    Mary x

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