Remind yourself of just how good this classic quiche tastes.
Quiche Lorraine
4
50
MINS
MINS
Metric
Imperial
INGREDIENTS
PASTRY
| 225g | Plain flour |
| ¼ tsp | Salt |
| 85g | Trex |
| 3–4 tbsp | Chilled water |
FILLING
| 15g | Trex |
| 1 | Onion, finely chopped |
| 3 | Rashers streaky bacon, chopped |
| 75g | Cheddar cheese, grated |
| 2 | Large eggs |
| 5 tbsp | Milk |
| 150ml | Single cream |
| 2 tsp | Chopped fresh thyme or parsley |
| Salt and freshly ground black pepper |
Method
Sift the flour and salt into a large mixing bowl. Add the Trex, rubbing it in with your fingertips until the mixture looks like fine breadcrumbs. Add the chilled water and mix it in with a round-bladed knife until the pastry clings together. Use your hand to form the dough into a ball – it should be firm enough to roll out without cracking. Wrap the pastry in cling film and chill for 10 minutes.
Preheat the oven to 200°C/fan oven 180°C/ Gas Mark 6.
Roll out the pastry on a lightly floured surface and use it to line a 20cm (8in) flan ring or flan dish. Line with a piece of crumpled foil or greaseproof paper and baking beans and bake ‘blind’ (i.e. without a filling) for 15 minutes.
Take the flan from the oven and remove the foil or paper and baking beans. Reduce the oven temperature to 180°C/fan oven 160°C/Gas Mark 4.
To make the filling, heat the Trex in a frying pan and fry the onion for 3-4 minutes until soft, then add the bacon pieces and cook until crispy. Remove from the heat and cool for a few minutes. Scatter over the base of the flan and sprinkle the cheese on top, followed by the thyme or parsley.
Beat the eggs, milk and cream together with a little salt and pepper. Strain into the flan case, then bake for 30-35 minutes, until set.
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