Quiche Lorraine
Serves 4 - 6
A quiche is a flat, open tart filled with a savory egg custard. This most famous
of all quiches is named after the area it comes from - Alsace Lorraine in northeastern
France - where it was traditionally served on May Day, following a dish of roast
suckling pig.
- 2 tbsp butter
- 1 onion, chopped
- 6 thick slices of bacon, diced
- 1 cup (125 g) grated Gruyere cheese
- 1 cup (250 ml) light cream
- 2 eggs, beaten
- salt and black pepper
SHORT CRUST PASTRY
- 1 cup (125 g) all-purpose flour
- 4 tbsp butter
- about 1 tbsp cold water
- * 8-in (20-cm) quiche dish or-pan
- * dried beans or pie weights
STEPS :
- Make the pastry with the flour, butter, and water. Cover with plastic
wrap and chill for 30 minutes.
- Roll out the pasti)' on a lightly floured work surface, and use to line the quiche
dish or pan. Prick the bottom of the pastry shell with a fork.
- Line the pastry shell with foil or waxed paper, and fill with dried beans or pie
weights. Place the quiche dish on a heated baking sheet and bake the shell in a
425η (220η) oven for 15-20 minutes, removing the foil and dried beans for the
final 10 minutes.
- Meanwhile, make the filling: melt the butter in a skillet, add the onion and bacon,
and cook gently, stirring occasionally, for 10 minutes or until the onion is golden
brown and the bacon is crisp.
- Spoon the onion and bacon into the shell and sprinkle with the cheese. Mix the cream
and eggs in a large measuring cup, add salt and pepper to taste, and pour into the
shell.
- Reduce the oven temperature to 350η (ISOη) and bake the quiche for 25-30 minutes,
until the filling is golden and set. Serve warm or cold.
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Making short crust pastry
Sift the flour into a bowl. Add the butter and rub in lightly with your fingertips
until the mixture looks like fine bread crumbs.
Add the water and mix with a round-bladed knife to form a soft
but not sticky dough.
PANCETTA & SUN-DRIED TOMATO QUICHE
Make the short crust pastry shell and the filling as directed, using t/s lb (125
g) chopped pancetta instead of the bacon. Add 1 cup (60 g) drained and coarsely
chopped sun-dried tomatoes in oil after cooking the pancetta and onion, and cook
for 1 minute. Proceed as directed.
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