Quiche lorraine

Quiche lorraine

By
From
How to Cook Pastry
Serves
6
Photographer
Peter Cassidy

This classic quiche is at its best cooked and eaten straight from the oven, or allowed to cool just to room temperature so the pastry is still crisp and the filling will be soft and smooth. You can make the pastry case a day in advance, but fill and cook it to serve. You will need a 24cm loose-based flan tin (or ring).

Ingredients

Quantity Ingredient
1 quantity Rich shortcrust pastry
extra flour, to dust

For the filling

Quantity Ingredient
75g streaky bacon
1 medium-large onion
30g butter
3 eggs
350ml double cream
75g gruyere cheese
salt
ground white pepper

Method

  1. Roll out the chilled pastry on a lightly floured surface to a 3mm thickness and use to line the flan tin or flan ring set on a baking sheet. Cover with cling film and chill in the fridge until firm to the touch, 20–30 minutes. Wrap and chill any leftover pastry. Heat the oven to 200°C.
  2. Meanwhile, for the filling, derind and finely dice the bacon. Halve, peel and finely dice the onion.
  3. Melt half the butter in a small saucepan, add the bacon and sauté until golden. Remove with a slotted spoon and set aside.
  4. Melt the remaining butter in the pan, add the onion, cover and sweat over a low heat until soft and slightly translucent (do not let it take on any colour). Drain the onion or remove the lid and allow the liquid to evaporate.
  5. Blind bake the pastry case for 15–20 minutes, then remove the paper and beans and bake for a further 5 minutes, or until the pastry looks dry and feels sandy to the touch. Remove from the oven and reduce the oven temperature to 150°C.
  6. Put the eggs and cream into a small bowl and mix well with a fork until evenly combined. Pass this mixture through a sieve into a clean medium bowl. Grate the cheese.
  7. Add the sautéed bacon and sweated onion to the egg and cream mixture with 50g of the grated cheese. Taste and season with salt and white pepper.
  8. Using a slotted spoon, spoon the bacon, onion and cheese into the pastry; they should half-fill the case. Pour the rest of the egg and cream mixture over the filling, making sure the case is as full as possible. Sprinkle over the remaining cheese.
  9. Carefully transfer the filled pastry case on its baking sheet to a shelf in the lower third of the oven. Bake for 40–50 minutes until the custard is pale yellow and just a little soft in the centre. To check, give the tart a little shake; there should not be a significant wobble in the centre.
  10. Allow to cool slightly on the baking sheet, then remove the side of the tin, if using, and slide the tart onto a wire rack, or lift off the flan ring after transferring. Serve slightly warm or at room temperature.

Variations

  • For a lighter filling, replace half the cream with half-fat crème fraîche or milk.

    For leek, mustard and Gruyère tart, replace the onion and bacon with 2 small leeks (white part only), halved lengthways and thinly sliced into half-rings. Sweat in the butter, as for the onion and add to the egg and cream mix with the cheese. Spread 1–1½ tbsp wholegrain mustard over the base of the baked pastry case before adding the filling.
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