Classic Quiche Lorraine
Recipe type: Light Bites
I saw this being made on the TV by the lovely Rachel Khoo once and it transported me back to my childhood, and I thought “I could make this and NOT have a soggy base!” The seventies weren’t a good time for me, culinary-wise.
- 90g soft butter
- 1 tsp. sugar
- Pinch of salt
- 180g plain flour
- 2 egg yolks
- 2 tbsps. cold water
- For the filling:
- 150g lardons
- 4 eggs and 2 egg yolks (save the whites)
- 300ml double cream (or crème fraiche)
- 1 tsp. salt and pepper
- Oven temp 180°C (fan 160-170°C)
- Beat the butter, sugar and salt together with a wooden spoon until soft and creamy. Mix in the flour followed by the egg yolks and the cold water to make a smooth ball.
- If a little crumbly add a little more water. Wrap the resulting dough in cling film and store in the fridge overnight.
- Remove the pastry 30 minutes before you need it and then roll out between two sheets of grease proof or baking paper until around 5mm thick.
- Butter and dust with flour a 25cm quiche tin and place the pastry in and brush with the saved egg white as this produces a barrier between the filling and the pastry stopping it from going soggy.
- Refrigerate while preparing the filling and preheat the oven to 180°C.
- To make the filling begin by frying the bacon until crispy and golden brown then leave to cool.
- Beat the eggs, cream, salt and pepper in a bowl.
- When the lardons are cool put in the pastry case and cover with the egg/cream mixture and place carefully in the oven and bake for 30 - 45 minutes or until the top is golden brown.