TRADITIONAL QUICHE LORRAINE RECIPE - BBC FOOD
Recipes for quiche don’t have to be daunting – just take the time to make homemade pastry for a crispy slice of nostalgia.
Provided by Simon Hopkinson
Prep Time 1 hours
Cook Time 30 minutes
Yield Serves 6
Number Of Ingredients 11
Steps:
- For the pastry, place the butter, lard, flour and salt into a food processor. Pulse the mixture until it resembles coarse breadcrumbs.
- Place the pastry into a mixing bowl and, using a round-bladed knife, stir in enough water to bind the mixture together. Lightly knead the dough until well amalgamated, dust with flour and slip into a plastic bag. Chill in the fridge for 30 minutes before using.
- Preheat the oven to 180C/160C Fan/Gas 4 and warm a baking sheet.
- Roll out the pastry as thinly as possible. Line a 20cm/8in wide by 4cm/1½in deep tart tin and lightly prick the base of the pastry with a fork all over. Place onto a baking tray, line with greased aluminium foil and baking beans and bake blind for 15-20 minutes.
- Remove the baking beans and foil. Place the tart case back into the oven and cook for a further 10 minutes, or until it is pale golden, crisp and cooked through.
- Fry the bacon in a dry, non-stick frying pan for 1-2 minutes, or until crisp. Drain onto kitchen paper and spread out evenly over the base of the cooked tart case.
- Whisk the egg yolks and whole eggs together in a bowl. Stir in the cream and season with salt, pepper and nutmeg. Pour the mixture into the pastry case and cook for 30-40 minutes, or until nicely puffed and the surface of the custard is pale golden and just set.
- Eat warm, or at room temperature.
ASPARAGUS CHEDDAR QUICHE RECIPE - FOOD.COM
I found this wonderful recipe in one of the calendars put out every year by the Ontario Milk Marketing Board. It's a great way to use up cooked asparagus if you have any left from Sunday dinner.
Total Time 1 hours 5 minutes
Prep Time 20 minutes
Cook Time 45 minutes
Yield 1 quiche
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F.
- Brush the partially baked pie shell with mustard.
- Reserve.
- Melt butter.
- Cook onion until tender but do not brown.
- Combine onion with dill, asparagus and cheese.
- Spoon evenly into the pie shell.
- Beat eggs.
- Add milk, salt, pepper, nutmeg and cayenne.
- Pour the mixture over the asparagus and cheese.
- Bake 35 to 45 minutes or until just set.
- Cool 10 minutes before serving.
Nutrition Facts : Calories 2395.1, FatContent 168.7, SaturatedFatContent 77.3, CholesterolContent 1017.2, SodiumContent 5159.2, CarbohydrateContent 127.3, FiberContent 18.2, SugarContent 12.6, ProteinContent 99.5
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TRADITIONAL QUICHE LORRAINE RECIPE - BBC FOOD
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From bbc.co.uk
Reviews 5
Cuisine French
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Reviews 5
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See details
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