Sunday, 12 October 2014

Classic Quiche Lorraine

It's Sunday ... keeping it classic and French and what better way to celebrate than with a good old Quiche Lorraine?

This quiche is a savoury flan that originated in the area of Lorraine in France.  It's a good basic recipe that works really well with a light salad on the side.

The pastry is really easy to make - and making our own makes all the difference - trust me! It is blind baked which means it can be stored for up to a week in a airtight container.  It is best freshly made but can be frozen as well.  Not suitable to microwave ... pastry goes all soggy and horrid.

Suitable for 4 foodie lovers

1 3/4 cups flour
155g butter
1 egg yolk
2 tsp lemon juice
A little water if necessary

1 onion, finely chopped
200g smokey bacon, chopped
3 eggs
300ml cream
1/2 cup milk
1 Tbsp dried tarragon
1 tsp English mustard powder
3/4 cup tasty strong cheddar cheese
1/4 fresh chopped parsley

Preheat oven to 180'c
Add flour, butter, egg yolk and lemon juice to a food processor
Whizz to combine, adding a little extra water if it looks too powdery
Remove from processor, roll in a ball and cover with clingfilm and refrigerate for 30 min
After 30 min, roll pastry on a floured surface a little larger than your flan dish
Using the rolling pin, carefully lift and place over dish, do not stretch the pastry
Roll over the top with rolling pin to cut pastry
Line with some baking paper and add rice or beans to cover
Bind bake for 10 min
Remove from oven as well as baking paper and cool

For the filling
Cook onion  and bacon in a frying pan until soft and brown
In a separate bowl mix eggs, cream , milk, mustard, tarragon and parsley with a whisk
Pour into pastry shell and cook for 35 min
Stand for 5 min before serving