Classic Quiche Lorraine
Preparation time: 2 hours, including chilling pastry
Cooking time: 40 mins
Dough (pâte brisée)
- 1/2lb (250g) butter at room temperature
- 1lb (450g) plain flour
- 4 oz (125g) potato flour (or normal flour if you can’t find potato starch)
- 2 tsp (10g) salt
- 3 eggs mixed with 1/3 cup (80ml) full cream milk
- 1 onion
- 4oz (125g) smoked bacon pieces/ smoked lardons
- 2 eggs
- 1 egg yolk
- 1 cup (240ml) full cream milk
- 1/3 cup (80ml) double cream
- 1 tsp chopped flat leaf parsley
- Salt & pepper
Mix the first four ingredients well. Add the milk and yolk mixture and mix until the dough is formed, but do not over mix. Cover the dough with a plastic wrap and chill for at least two hours or overnight.
Slice the onion and with the bacon, blanch and set aside.
Roll out the dough and line an 8 inch (20cm) mould (individual moulds can be used if you like). Put baking paper on top of the pastry and weigh down with baking beans. Bake this blind for 15 minutes at 180°C on a Lacanche pastry plate in a pre-heated oven.
Remove from the oven and gently remove the baking beans and paper. Fill this pre-baked shell first with the blanched onions and bacon and then with the quiche mixture.*
Return to the oven and bake for about 25-30 minutes at 180°C on a Lacanche pastry plate until the quiche is set. Serve warm with a salad.
*At this point the quiche can be frozen unbaked. To bake, simply remove from freezer and put directly in preheated oven at 180°C on a Lacanche pastry plate for about 40 minutes until the quiche is set.
Recipe Tags: Mains