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Quiche Lorraine

Quiche Lorraine
You can't beat a good old fashioned quiche and this is a classic. Everyone loves Quiche Lorraine don't they? I usually serve it with salad but if you wanted something more substantial serve the quiche straight out of the oven with my homemade spicy sweet potato chips.

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Quiche Lorraine
The classic quiche with bacon and cheese
  • For the pastry
  • 175g Plain Flour
  • 100g Cold Butter, diced
  • 1 Egg Yolk
  • For the filling
  • 200g Smoked Bacon Lardons
  • 75g Cheddar, grated
  • 200ml Creme Fraiche
  • 200ml Double Cream
  • 3 Eggs, beaten
  • Pinch of Nutmeg
  • Salt and Pepper
  • 6 halved Cherry Tomatoes )optional)
Step 1: For the pastry, put the flour, butter, egg yolk and 4 tsp cold water into a food processor. Using the pulse button, process until the mix binds. Tip the pastry onto a lightly floured surface, gather into a smooth ball, then roll out as thinly as you can. Line a 23 x 2.5cm loose-bottomed, fluted flan tin, easing the pastry into the base. Trim the pastry edges with scissors (save any trimmings) so it sits slightly above the tin (if it shrinks, it shouldn't now go below the level of the tin). Press the pastry into the flutes, lightly prick the base with a fork, then chill for 10 mins. Put a baking sheet in the oven and heat oven to 200C/fan 180C/gas 6.Step 2: Line pastry case with foil, shiny side down, fill with dry beans and bake on the hot sheet for 15 mins. Remove foil and beans and bake for 4-5 mins more until the pastry is pale golden. If you notice any small holes or cracks, patch up with pastry trimmings. You can make up to this point a day ahead.Step 3: While the pastry cooks, prepare the filling. Heat a small frying pan, tip in the lardons and fry for a couple of mins. Drain off any liquid that comes out, then continue cooking until the lardons just start to colour, but aren't crisp. Remove and drain on paper towels. Cut three quarters of the cheese into small dice and finely grate the rest. Scatter the diced cheese and fried lardons over the bottom of the pastry case.Step 4: Using a spoon, beat the crème fraîche to slacken it then slowly beat in the double cream. Mix in the beaten eggs. Season (you shouldn't need much salt) and add nutmeg. Pour three-quarters of the filling into the pastry case.Step 5: Half-pull the oven shelf out and put the flan tin on the baking sheet. Quickly pour the rest of the filling into the pastry case - you get it right to the top this way. Scatter the grated cheese over the top and the cherry tomatoes if using, then carefully push the shelf back into the oven. Lower the oven to 190C/fan 170C/gas 5. Bake for about 25 mins, or until golden and softly set (the centre should not feel too firm). Let the quiche settle for 4-5 mins, then remove from the tin. Serve freshly baked, although it's also good cold.
Prep time: Cook time: Total time: Yield: 8 slices
Beth Sachs
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  1. I love homemade pastry crust! Looks very comforting.

    Sorry about your loss.

  2. Great looking quiche ;o)

    Sorry for your loss.


  3. Sorry for your loss-nothing like a comforting meal to patch up the soul. Quiche sounds like the perfect comforting food.

  4. Sorry for your loss-nothing like a comforting meal to patch up the soul. Quiche sounds like the perfect comforting food.

  5. Sorry to hear about your loss. Your quiche looks really good! I have never made quiche lorraine. I will have to try it out!

  6. I'm a little fussy with pastry crust too... it never seems to work out for me. Yours looks great. Love a good quiche.

    So sorry for your loss...

  7. cooking for that sort of event is never fun but you did a beautiful job. I always thought cheese was a traditional ingredient in that...who knew

  8. Beth like you, I am not a fancy crust maker, rustic works for me :)

    This looks absolutely perfect to me, and I love the addition of cheese.

    My sympathies for your loss.

  9. Chocolate Shavings27 August 2008 at 16:14

    I love quiche lorraine - yours looks great!

  10. I just adore homemade pastry too!! Your quiche looks great!!

    Rosie x

  11. Mmmm! We both had quiche on the mind. So sorry to hear about your loss.

  12. Thank-you everyone for your kind thoughts. Although I didn't know dear old Ron that well it was probably the most emotional funeral I've ever been too, and when my favourite Hymn started 'How Great Thou Art' I couldn't keep a dry eye, little own sing it. ..finally they played 'Time to say goodbye' sung by Katherine Jenkins - by this time no-one had a dry eye in the house!!! It all ended on a happy note though by toasting good old Ron with a nice glass (or few glasses!!) or bubbly.

  13. Hi Beth. A quiche well done takes some beating. Looks amazing! I think Piperfields do mail order, just check the website.


  14. I love a good quiche. Your crust looks perfect! I always add cheese to mine - it just tastes so great with eggs and bacon.

    Sorry for your loss.

  15. This looks delicious. I love homey rustic meals done right.

  16. Quiche is one of the best foods ever. And I do believe cheese is required. At least at our house it is. lol

    So sorry about your family's loss.

  17. Both of us posting Quiche Lorraine! I love those ultimate recipes from BBC GoodFood.
    You've made a wonderful quiche.
    I love quiche but unfortunately I don't like the pieces of bacon.

  18. I love the simplicity of your blog. Just a picture or two, a few comments, and a recipe. Some blogs are so cluttered...yours is perfect!


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