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FAMILY MEALS

The Pantry
Quiche Lorraine

  • 15 MIN
  • Gluten-Free, HealthY

INGREDIENTS

PASTRY
  • 4oz (110g) brown flour/4oz (100g) white flour
  • 4 oz. (100g) white flour
  • Pinch of salt
  • 4 oz. (100g) butter
  • 1 egg plus 2 tbsp. water, or 8 tbsp. cold water
FILLING
  • 1 tablespoon olive or sunflower oil
  • 1 small chopped onion
  • 4-6 oz. (110-170g) streaky rashers
  • 4 large eggs + 1 egg yolk, preferably free range
  • 400ml cream or half milk, half cream
  • 6ozs (150g) freshly grated Cheddar cheese or 2 oz. (55g) finely grated Gruyére cheese
  • 1 oz. (28g) Parmesan cheese, grated (optional)
  • 1 teaspoon chopped parsley
  • 2 teaspoon chopped chives
  • 3-4 slices tomatoes.
  • Salt and freshly ground pepper
  • Flan ring or deep quiche tin, 10inch/25 cm

METHOD

SERVES FOUR PEOPLE

  • First make the pastry. Sieve the flour and salt into a bowl cut the butter into cubes and rub into the flour with the fingertips. Keep everything as cool as possible; if the fat is allowed to melt the finished pastry may be tough. When the mixture looks like coarse breadcrumbs stop.
  • Take a fork or knife (whichever you feel most comfortable with) and add just enough liquid to bring the pastry together, then discard the fork and collect the pastry into a ball with your hands. This way you can judge more accurately if you need a few more drops of liquid. Although slightly damp pastry is easier to handle and roll out, the resulting crust can be tough and may well shrink out of shape as the water evaporates in the oven. The drier and more difficult-to-handle pastry will give a crisper, shorter crust.
  • Line the flan ring or quiche tin and bake blind in a moderate oven 1801C/3501F/gas 4, for 20-25 minutes.
  • Cut the bacon and cut into 2-inch strips. Heat the oil and crisp off the bacon, remove and sweat the onions gently in the oil and bacon fat for about 10 minutes. Cool.
  • Meanwhile, whisk the eggs; add the cream (or cream and milk), herbs, cheese, bacon and onions and cool. Season and taste, cut tomatoes and arrange on top.
  • Pour the filling into the par baked pastry shell and bake in a moderate oven 1801C/3501F/reg 4 for 30-40 minutes, or until the centre is just set and the top golden.

Serve warm with a green salad.

Optional fillings: peppers, courgettes, peppers, tomatoes, salmon, crab, mushrooms, leeks, peas, black pudding, goat’s cheese.

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