Quiche Lorraine

Quick note: I’m doing a bit of work on the website, so it maybe down for a bit.

I’m not particularly fond of quiche, especially vegetarian ones. But this summer, it was something I was really craving. Originally a Quiche Lorraine was made of eggs, cream and smoked bacon. It was only later that cheese was added. The recipe I’ve used is from Leith’s Techniques Bible.

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For the shell:

  • 170g plain flour
  • 100g cold butter, cubed
  • 1 egg yolk
  • 2tbsp ice-cold water

For the filling:

  • 15g butter
  • 1 onion, finely chopped
  • 110g bacon, diced
  • 150ml milk
  • 150ml cream
  • 2 medium eggs
  • 1 yolk
  • 85g cheddar cheese, grated

Since there are two parts to this recipe, I’d recommend starting with the shortcrust pastry which makes up the shell for the Quiche.

Start off by sifting the flour into a large bowl. Add in the cubes of cold butter and using 2 table knives, cut the butter into the flour in a scissor action.

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Using your fingers, rub the butter into the flour. Continue this process till the mixture resembles bread crumbs.

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In a bowl mix the water and egg yolk. This helps avoid making the pastry streaky. Add a tablespoon of the liquid into the dough and bring it together. Only add in the rest of the egg yolk mixture if it seems too dry.

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If at any point the dough becomes too greasy, it means the butter has become warm. Place the bowl with the dough in the fridge for half an hour and then continue. It is essential that the butter stay cool so that the dough holds shape.

Knead the dough until you get an even-textured dough. Wrap the dough in clingwrap and chill for half an hour before continuing.

Preheat the oven to 200C.

Roll out the pastry between two sheets of parchment paper and line a tart tin.

Place a sheet of parchment paper for the tart tin and fill it with baking beans or rice. (I used kidney beans) This prevents the inside from rising.

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Once the shell is in the oven baking, you can move onto making the filling.

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In a saucepan melt the butter and stir in the onions. Lightly sweat the onions until soft.

Add in the bacon and cook on a low heat, until the bacon is done but not coloured.

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Take it off the heat, and drain away the excess oil.

Mix together the milk, cream, eggs and yolk. To get rid of any eggy threads, pass the mixture through a sieve.

Put the bacon and onions back into the pan, and add the cheese.

When the pastry in the oven is cooked through, remove the baking beans. Turn the oven temperature down to 150C.

Pour the filling into the shell.

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Bake the Quiche in the lower third of the oven for about 40 minutes or until a knife comes out clean when pierced in the centre.

The Quiche could come out watery and rubbery if overcooked, so watch out for that.

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