Quiche Lorraine

PennyAuthorPenny
00DifficultyIntermediate

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Yields1 Serving

 400g plain flour
 Pinch salt
 200g butter or Marge or a mixture of butter and lard or trex
 Enough COLD water to bind
 6 rashers of lean bacon
 5 eggs
 284ml cream
 150ml milk
 140ml grated cheddar or Gruyere cheese
 Salt and pepper
 Grated nutmeg optional

1

Put the flour and salt into a large bowl . Rub in the fat to resemble breadcrumbs , gradually add in enough cold water to bind. Bring to a ball and wrap in cling film , chill in fridge for 30 minutes.

2
3
4

Grease a 24 flan dish . Roll out the pastry on a lightly floured surface . Line the tin with the pastry . Use a piece of pastry to push it into the flutes . Do not trim ! Prick the base and put in fridge for 10-20 minutes.

5
6
7
8

Heat oven to 200c . Cover the pastry with baking paper weigh it down with baking beans , or rice or dried beans even pennies . Bake for 15 minutes , remove the paper and beans and bake for 5 more minutes . Remove from oven and trim excess pastry

9
10
11
12

Grill the bacon rashers and then cut into pieces . Turn oven to 180c

13
14
15
16

In a large bowl beat together the eggs , cream , milk a little salt and pepper and nutmeg if using . Add in the cheese and half the bacon . Pour this into the flan case , top with the remaining bacon

17
18
19
20

Bake for 40 minutes or until the filling is set and becoming golden and risen.

21
22
23
24

Serve

Category

Ingredients

 400g plain flour
 Pinch salt
 200g butter or Marge or a mixture of butter and lard or trex
 Enough COLD water to bind
 6 rashers of lean bacon
 5 eggs
 284ml cream
 150ml milk
 140ml grated cheddar or Gruyere cheese
 Salt and pepper
 Grated nutmeg optional

Directions

1

Put the flour and salt into a large bowl . Rub in the fat to resemble breadcrumbs , gradually add in enough cold water to bind. Bring to a ball and wrap in cling film , chill in fridge for 30 minutes.

2
3
4

Grease a 24 flan dish . Roll out the pastry on a lightly floured surface . Line the tin with the pastry . Use a piece of pastry to push it into the flutes . Do not trim ! Prick the base and put in fridge for 10-20 minutes.

5
6
7
8

Heat oven to 200c . Cover the pastry with baking paper weigh it down with baking beans , or rice or dried beans even pennies . Bake for 15 minutes , remove the paper and beans and bake for 5 more minutes . Remove from oven and trim excess pastry

9
10
11
12

Grill the bacon rashers and then cut into pieces . Turn oven to 180c

13
14
15
16

In a large bowl beat together the eggs , cream , milk a little salt and pepper and nutmeg if using . Add in the cheese and half the bacon . Pour this into the flan case , top with the remaining bacon

17
18
19
20

Bake for 40 minutes or until the filling is set and becoming golden and risen.

21
22
23
24

Serve

Quiche Lorraine