ULTIMATE QUICHE LORRAINE RECIPE | BBC GOOD FOOD
The key to making the perfect quiche is simplicity, as you can see with this delicious recipe
Provided by Angela Nilsen
Categories Buffet, Lunch, Main course, Supper
Total Time 1 hours 15 minutes
Prep Time 30 minutes
Cook Time 45 minutes
Yield Cuts into 8 slices
Number Of Ingredients 9
Steps:
- For the pastry, put 175g plain flour, 100g cold butter, cut into pieces, 1 egg yolk and 4 tsp cold water into a food processor. Using the pulse button, process until the mix binds.
- Tip the pastry onto a lightly floured surface, gather into a smooth ball, then roll out as thinly as you can.
- Line a 23 x 2.5cm loose-bottomed, fluted flan tin, easing the pastry into the base.
- Trim the pastry edges with scissors (save any trimmings) so it sits slightly above the tin (if it shrinks, it shouldn’t now go below the level of the tin). Press the pastry into the flutes, lightly prick the base with a fork, then chill for 10 mins.
- Put a baking sheet in the oven and heat oven to 200C/fan 180C/gas 6. Line pastry case with foil, shiny side down, fill with dry beans and bake on the hot sheet for 15 mins.
- Remove foil and beans and bake for 4-5 mins more until the pastry is pale golden. If you notice any small holes or cracks, patch up with pastry trimmings. You can make up to this point a day ahead.
- While the pastry cooks, prepare the filling. Heat a small frying pan, tip in 200g lardons and fry for a couple of mins. Drain off any liquid that comes out, then continue cooking until the lardons just start to colour, but aren’t crisp. Remove and drain on paper towels.
- Cut three quarters of the 50g gruyère into small dice and finely grate the rest. Scatter the diced gruyère and fried lardons over the bottom of the pastry case.
- Using a spoon, beat 200ml crème fraîche to slacken it then slowly beat in 200ml double cream. Mix in 3 well beaten eggs. Season (you shouldn’t need much salt) and add a pinch of ground nutmeg. Pour three quarters of the filling into the pastry case.
- Half-pull the oven shelf out and put the flan tin on the baking sheet. Quickly pour the rest of the filling into the pastry case – you get it right to the top this way. Scatter the grated cheese over the top, then carefully push the shelf back into the oven.
- Lower the oven to 190C/fan 170C/gas 5. Bake for about 25 mins, or until golden and softly set (the centre should not feel too firm).
- Let the quiche settle for 4-5 mins, then remove from the tin. Serve freshly baked, although it’s also good cold.
Nutrition Facts : Calories 525 calories, FatContent 45 grams fat, SaturatedFatContent 25 grams saturated fat, CarbohydrateContent 18 grams carbohydrates, FiberContent 1 grams fiber, ProteinContent 12 grams protein, SodiumContent 1.21 milligram of sodium
QUICHE LORRAINE RECIPE | BBC GOOD FOOD
This all-time favourite is perfect for a relaxed picnic with friends – serve with a crisp green salad
Provided by Good Food team
Categories Dinner, Lunch, Main course
Total Time 55 minutes
Prep Time 10 minutes
Cook Time 45 minutes
Yield 6
Number Of Ingredients 8
Steps:
- Heat the oven to 180C/fan 160C/gas 4.
- Heat 1 tbsp olive oil in a frying pan and fry 6 chopped rashers of bacon for a minute or so until lightly cooked.
- Beat 5 large eggs, a 284ml carton of single cream and 150ml milk together with a fork then add 140g finely grated gruyère cheese, a generous grating of nutmeg and plenty of seasoning.
- Stir in half the bacon and carefully pour the mixture into the deep 24cm blind-baked pastry case then scatter over the remaining bacon.
- Bake for 35-40 minutes until the filling is set, starting to turn golden and slightly puffed up above the pastry case.
- Allow to cool a little before removing from the tin. Serve warm or at room temperature, with a green salad.
Nutrition Facts : Calories 588 calories, FatContent 41.9 grams fat, SaturatedFatContent 22.4 grams saturated fat, CarbohydrateContent 29 grams carbohydrates, FiberContent 1 grams fiber, ProteinContent 25.2 grams protein, SodiumContent 2.45 milligram of sodium
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