Quiche Lorraine
Quiche Lorraine. A timeless classic done right! Buttery shortcrust pastry filled with crisp bacon lardons, soft onions, ripe tomatoes and a rich, savoury custard,
Ingredients
Short Crust Pastry
- 200g Plain flour
- 100g butter
- 1 egg
- Water if needed
Custard
- 200ml double cream
- 200ml milk
- 4 eggs
- 4 egg yolks
- Salt and pepper
- Nutmeg
Filling
- 2 onions, peeled and sliced
- 3 tomatoes, sliced
- 300g bacon lardons, fried until crisp
- 300g grated cheddar
- Few sprigs of thyme
Method
- Preheat oven to 180 °C
- Place the flour into a food processor, add the butter and salt then blitz until the mixture looks like coarse breadcrumbs. Add the egg and mix, adding a splash of water if necessary. Knead on a floured surface until smooth, wrap in cling film and chill in the fridge for 30 minutes.
- Grease a 24cm tart tin and roll the pastry out to on a lightly floured surface and use to line the tin. Line with catering cling film then fill with flour and seal, Blind bake for 15 to 20 minutes.
- Sweat the onions in a pan in a drizzle of oil with the lardons and thyme until slightly softened. Cool slightly then spread over the bottom of the tart case. Top with cheese and gently mix.
- To make the filling, whisk together the eggs, cream and milk then season. Grate over nutmeg.
- Reduce the temperature to 160c. Pour the custard into the tart tin, then lay the tomatoes all over, sprinkle with thyme and put in the oven for 1 hour. It should have a slight wobble in the middle.
- Once cooked, let the quiche sit for 5 minutes and trim the edge of the pastry crust.
- Serve hot, warm or cold.
Ingredients
Short Crust Pastry
- 200g Plain flour
- 100g butter
- 1 egg
- Water if needed
Custard
- 200ml double cream
- 200ml milk
- 4 eggs
- 4 egg yolks
- Salt and pepper
- Nutmeg
Filling
- 2 onions, peeled and sliced
- 3 tomatoes, sliced
- 300g bacon lardons, fried until crisp
- 300g grated cheddar
- Few sprigs of thyme
Method
- Preheat oven to 180 °C
- Place the flour into a food processor, add the butter and salt then blitz until the mixture looks like coarse breadcrumbs. Add the egg and mix, adding a splash of water if necessary. Knead on a floured surface until smooth, wrap in cling film and chill in the fridge for 30 minutes.
- Grease a 24cm tart tin and roll the pastry out to on a lightly floured surface and use to line the tin. Line with catering cling film then fill with flour and seal, Blind bake for 15 to 20 minutes.
- Sweat the onions in a pan in a drizzle of oil with the lardons and thyme until slightly softened. Cool slightly then spread over the bottom of the tart case. Top with cheese and gently mix.
- To make the filling, whisk together the eggs, cream and milk then season. Grate over nutmeg.
- Reduce the temperature to 160c. Pour the custard into the tart tin, then lay the tomatoes all over, sprinkle with thyme and put in the oven for 1 hour. It should have a slight wobble in the middle.
- Once cooked, let the quiche sit for 5 minutes and trim the edge of the pastry crust.
- Serve hot, warm or cold.
