A summer classic from our friends across the Channel. Quiche may have originated in France, but similar dishes have been popular here in the UK since the 14th century; Indeed, it’s been a staple dish across the world for many many years.
Quiche Lorraine is the classic filling of bacon and cheese, but the base recipe of pastry and a savoury custard is incredibly versatile. All kinds of meats, cheeses, fish and shellfish, as well as vegetarian versions abound.
- Fluted Flan Tin
- Frying Pan
- Baking Parchment
- Baking Beans
- 250 g Plain Flour
- 125 g Butter cold, cut into pieces
- 1 Egg large
- 250 g Bacon cut into pieces
- 100 g Cheese cheddar or gruyere
- 200 ml Creme Fraiche low fat
- 5 Eggs large
- 200 ml Double Cream
- 1 pinch Nutmeg
- Seasoning to taste
- 1 small bunch Chives finely chopped
- In a large bowl, rub the butter into the flour until it's like breadcrumbs in texture. Mix in one egg, and a splash of cold water, and bring together. If it's really crumbly, add another very small splash of water, too sticky and a pinch more flour. Wrap and chill in the fridge for 30 minutes.250 g Plain Flour, 125 g Butter, 1 Egg
- Heat the frying pan over a medium heat, then fry off the bacon for a few minutes until just starting to colour and crisp. Drain on kitchen paper and set aside. Grate the cheese.250 g Bacon, 100 g Cheese
- Grease the inside of the flan tin with a little oil or butter, then cut a piece of baking parchment to fit and line. Place the pastry onto a lightly floured surface, then roll out to roughly 3-4mm thick. Roll the pastry over the pin, then drape over the tin. Trim the pastry, and using an offcut, press the pastry into the flutes all around.
- Lightly prick the base with a fork, then chill in the oven for a further 10 minutes. Preheat the oven to 200C, 180C fan, gas mark 6.
- Line over the pastry with another piece of parchment, then fill with the baking beans, and bake for around 15 minutes, until the edges of the pastry are starting to colour. Remove the beans and parchment, then bake for another 5 minutes until the pastry is golden all over. Remove from the oven, and lower the temperature to 190C, 170C fan, gas mark 5.
- In a bowl, beat the eggs, then add in the creme fraiche and beat again. Slowly add the double cream, mixing well, then season and add a pinch of nutmeg and the chives. Scatter the bacon and cheese into the pastry base, then carefully fill with the liquid.200 ml Creme Fraiche, 5 Eggs, 200 ml Double Cream, 1 pinch Nutmeg, Seasoning to taste, 1 small bunch Chives
- Carefully transfer back to the oven, and bake for approx 25 minutes, until golden brown, and the centre is softly set. It shouldn't be too firm, as it will continue to cook once out of the oven.
- Allow to cool for 15-20 minutes, and then serve with a crisp green salad and new potatoes. Alternatively, allow to fully cool and serve as a snack.