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
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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