Tuesday, 6 September 2016

Quiche Lorraine

This is the third time, I have blogged about quiche lorraine. There's a reason for this, it's the first tart I learnt to bake so I've been making this for almost 15 years now. I like to try other people's versions of recipes and this quiche lorraine from my Afternoon Tea Cookbook was a wonderful treat. I was drawn into its classic and simple recipe. Creamy yet somehow light, this is the ideal lunch or dinner.

Serves 4-6
175g plain flour, sifted, plus extra for dusting
Pinch of salt
1 egg yolk 
115g unsalted butter, at room temperature, diced

For the filling
6 smoked streaky bacon rashers, rinds removed
300ml double cream
3 eggs plus 3 yolks
25g unsalted butter
ground black pepper

To make the pastry, place the flour, salt, egg yolk and butter in a food processor and process until blended. Turn on to a lightly floured surface and bring the mixture together into a ball. Leave to rest for 20 minutes.
Lightly flour a deep 20cm/8inch round flan tin and place it on a baking tray. Roll out the pastry and use to line the tin. Trim off the excess. 
Gently press into the corners of the tin. If the pastry breaks up just push it into shape. Chill for 20 minutes. Preheat the oven to 200C/400F/Gas Mark 6
Meanwhile, cut the bacon rashers into thin pieces and grill until the fat runs. Arrange the bacon in the pastry case. Beat together the cream, the whole eggs and yolks and seasoning. Carefully pour into the pastry case.
Bake for 15 minutes, then reduce the heat to 180C/350F Gas mark 4 and bake for a further 15-20 minutes. When the filling is puffed up and golden brown, and the pastry edge crisp, remove from the oven and top with knobs of butter. Stand for 5 minutes before serving.


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