Quiche Lorraine

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Quiche Pastry 

Ingredients : 

  • 200 g Plain Flour
  • 85 g Butter
  • 50 ml Cold Water

Method : 

  • Empty  the Flour into a bowl.
  • Add the butter a cube at a time, until the mix resembles breadcrumbs.
  • Mix in the water half at a time with a fork, then form into a ball with your hands.
  • Chill for 30 Mins.

 ' If the pastry is to moist add flour and combine with your hands until the pastry stops sticking to your hand...... ' 

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Ingredients : 

  • 5 Eggs
  • 284 ml Single Cream
  • 120 ml Full Fat Milk
  • 120 g Of Grated Cheese
  • 1/2 tablespoon of Nutmeg
  • 1/2 tablespoon of Pepper
  • 1 Onion
  • 6 Rashers Of Smoked Bacon
  • Salt for seasoning


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Method : 

To Blind bake the case : 

  • Roll out the pastry to fit the Quiche tin.
  • Fit the pastry to the tin , then fit a piece of baking parchment into the pastry.
  • Fill the parchment with Baking Beans or Use a 250 g Leo Dried peas (These work just as well ). Fit the peas and parchment to the pastry case.
  • Bake in the oven @180 c for 15 - 20 minutes.
  • Remove from the oven and allow to cool. Remove the parchment and the peas.

For The Quiche : 

  • Dice up the Onion and the Bacon , then fry them off in a pan with a splash of oil.
  • Beat up the eggs in a mixing jug
  • Add the Cream & Milk and mix together
  • Mix in the Nutmeg & Pepper
  • Add the Cheese and Half the bacon & Onion mix.
  • Mix well with a fork.
  • Fill the Quiche case with the mixture , making sure that you get plenty of the bacon & Onions into the case.
  • Add the rest of the Bacon & Onions to the top of the quiche.
  • Back in a preheated oven @170 c for 40 minutes.


' You can eat this quiche hot or cool it down and eat it cold as a snack , straight from the fridge ...... '  



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