I’ve been meaning to make a Quiche Lorraine for ages now……but it always seemed like it would be a faff and life just gets in the way. I finally made it for dinner yesterday and even though I made the pastry from scratch (you don’t need to do this!), it was super quick to make and only took 25 minutes in the oven. Best of all, both my little boys (3½ and 1½ years old) ate every last bit with such gusto that I will definitely be making this Quiche again.
I only used to eat quiche when I occasionally went to France. French quiche is delicious! You can only eat a small slice (which is a plus as it is seriously full fat) as the filling is creamily decadent with just the right amount of salty smokiness from the bacon.
We scoffed the quiche for dinner with a simple green lettuce salad and another salad of peeled, sliced cucumber slicked with extra virgin olive oil.
Miraculous ingredients: double cream, Burford Brown eggs
For the pastry (you can use readymade short crust pastry!)
125g plain flour
60g unsalted butter
1 egg (Burford Browns)
2 tablespoons of very cold water
a pinch of salt
For the filling
7 thin rashers of streaky bacon (I use smoked)
300ml double cream
3 egg yolks (Burford Browns)
1 whole egg (Burford Browns)
Black pepper to taste
For the pastry, sieve the flour into a large bowl; add the butter cut up into small pieces and a large pinch of salt. Using your hands, crumble the butter into the flour until it resembles large breadcrumbs – small pieces of the butter should be visible.
Mix the egg in a separate bowl and add to the flour and butter gently bringing all the ingredients together to form the dough. If the mix is dry add a tablespoon or two of very cold water. Don’t over work the dough, just knead it together enough to form a soft ball, wrap it in cling film and place in the fridge for at least 30 minutes.
Preheat the oven to 200C and prepare the filling. Cut the bacon into 2cm pieces and fry until most of the fat has melted, approximately 5 minutes. Pour all the double cream into a measuring jug, add the egg yolks, whole egg and grindings of black pepper. Mix well.
Grease a 20cm flan or tarte tin with some butter.
Take the chilled pastry out of the fridge and roll it out thinly enough to cover the flan or tarte tin. Prick the surface with a fork and then place the fried bacon pieces directly onto the pastry. Next pour the cream and egg mixture into the pastry case and place in the oven for 20 minutes. Reduce the temperature to 180C and bake for another 5 minutes. The quiche is ready when the top is a golden brown. Take it out of the oven and let it rest for 5 minutes before serving.
Preparation time 15 minutes, cooking 25 minutes, serves 4