Classic quiche lorraine
- December 2013
- Serves 8-10
- Takes 40 min to make, 30-40 min to cook, plus chilling
How do you make a quiche? And get the filling just right? Here’s how to do it, and while there are a number of steps, a classic quiche lorraine recipe IS within your grasp. Serve it with a green salad and a glass of pinot blanc.
- 42.6g (22.4g saturated)
- 15.9g (2.9g sugars),
For 10 servings
For the pastry
- 170g plain flour, plus extra to dust
- 100g unsalted butter, fridge-cold, cut into cubes
- 1 large free-range egg yolk, white reserved for brushing (see tip)
- 2 tbsp cold vodka or water (see tip)
For the filling
- 400g free-range unsmoked British bacon lardons
- 10g unsalted butter
- 2 large onions, finely chopped
- 350ml double cream
- 100ml whole milk
- 3 large free-range egg yolks, beaten (see tip)
- Pinch of freshly grated nutmeg
- For the pastry, whizz the flour with the butter and a good pinch of salt in a food processor until it resembles fine crumbs. Add the egg yolk and vodka or water, then pulse briefly until it comes together. Remove the soft and pliable dough to a lightly floured work surface. Knead it briefly, then shape into a flattish disc, wrap in cling film and chill for 1 hour.
- Preheat the oven to 200°C/fan 180°C/gas 6. Roll the pastry out on a lightly floured work surface to the thickness of a £1 coin, then use to line a 23m fluted loose-bottom tart case. Chill for 20 minutes in the fridge or 10 minutes in the freezer, then line with foil or baking paper and fill with baking beans or rice. Blind bake the case for 20 minutes. When the pastry is sandy coloured with no grey areas, remove the baking beans/rice and foil, brush the case all over with the reserved egg white, then return to the oven for 5 minutes, turning it down to 150°C/fan130°C/gas 2 (see tip). Remove and leave to cool.
- Meanwhile make the filling. Put a large frying pan over a high heat, then fry the lardons for 3-5 minutes until crisp. Remove with a slotted spoon onto kitchen paper, leaving the fat in the pan. Add the butter to the pan and, when melted, add the onions. Reduce the heat and cook for 15 minutes or so until nicely golden. Leave to cool briefly out of the pan.
- Scatter the onions and lardons in the pastry case. Mix the cream, milk and egg yolks in a jug, then season well and grate in nutmeg to taste. Pour the mixture into the case, then bake the quiche in the bottom third of the oven for about 40 minutes until the filling is set but still wobbles in the centre when gently shaken. Take out of the oven, set aside for 30 minutes, then remove from the tin. Serve the quiche warm, at room temperature or cold with a green salad. Leftovers will keep for up to 4 days in the fridge.
Pastry can crack as it cooks. After lining a tin, keep any trimmings and small bits of raw dough to patch up any cracks that appear. Brush with egg white, then bake for 3-5 minutes more.
Freeze unused egg whites in freezer bags labelled with the quantity and date. Defrost, then use for cakes and meringues.
Cook the day before, then cool and chill. Take out of the fridge for 30 minutes before serving. Or, freeze the cooled, finished quiche, wrapped in baking paper and foil, for up to 2 months. Unwrap and gently reheat from frozen for 20-25 minutes.
Using vodka gives a wonderfully light, crisp pastry – it’s thought this is because it doesn’t promote gluten formation in the pastry, unlike water.
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