Quiche Lorraine is a dish originating from France. It is a savoury tart that has eggs, cheese, meat or vegetables. This dish can be served hot or cold and is quite famous in other countries.
This dish is effortless to prepare as it doesn’t take up much time and effort. It is also a very unique tasting because of its filling and burst of flavours.
(For the pastry)
- 175 g of plain flour
- 100 g of cold butter that is cut into pieces
- 1 egg yolk
(For the filling)
- 200 g of pack lardons, unsmoked or smoked
- 50 g of gruyère
- 200 ml of carton crème fraîche
- 200 ml of double cream
- 3 eggs, well beaten
- A pinch of ground nutmeg
- For the pastry, put 175 g of plain flour, 100 g of cold butter, and cut them into pieces, 1 egg yolk and 4 teaspoons of cold water into a food processor. Using the pulse button, process until the mix binds.
- Tip the dough onto a lightly floured surface, make into a smooth ball, then roll out as thinly as you can.
- Use a loose-bottomed, fluted flan tin, easing the pastry into the base.
- Trim the pastry edges with a pair of scissors, so it sits slightly above the tin. Press the pastry into the flutes, lightly prick the base with a fork, then chill for about 10 mins.
- Put a baking sheet in the oven and heat oven to 200°C 180°C. 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 brown. If you notice any small holes or cracks, patch it up with pastry trimmings. You can prepare up to this point a day ahead.
- While the pastry cooks, prepare the filling. Heat a frying pan, tip in 200 g of lardons and fry for a couple of minutes. Then, remove any liquid that comes out, and continue cooking until the lardons just start to colour, but aren’t crisp. Remove and drain on paper towels.
- Cut three-quarters of 50 g gruyère into small dices and finely grate the rest of it. Scatter the diced gruyère and fried lardons over the bottom of the pastry case.
- Using a spoon, beat 200ml crème fraîche to smoothen it then slowly whisk in 200ml of double cream. Mix in 3 beaten eggs. Add a pinch of ground nutmeg and some salt to taste. 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. Pour the rest of the filling into the pastry case quickly. Scatter the grated cheese over the top, then carefully push the shelf back into the oven.
- Let the quiche settle for about 4-5 mins, then remove it from the tin. Serve freshly baked, although it’s also served cold.