A true French Classic, Quiche Lorraine is one of those dishes that we never seem to get tired of. The key to success with this recipe is the ingredients. Go out of your way to get the freshest eggs, cheese and of course our very own bacon.
Serves 8, Prep Time: 30 mins, Cooking Time: 45 mins, 525 cal per slice
For the pastry:
- 175g Plain all purpose flour
- 100g cold butter
- 1 egg yolk
For the filling:
- 200g Bulldog Bacon and Bangers Bacon Bits
- 50g Gruyere
- 200ml creme fraiche
- 200ml double cream (creme epaisse)
- 3 eggs (well beaten)
- salt and pepper to taste
- Pinch of nutmeg
Preheat your oven to 200C. Put the flour, egg yolk, butter and 3 tbsp of cold water into a food processor and pulse until the mixture looks like breadcrumbs. Tip the mixture onto a lightly floured surface and gather into a ball, then roll out as thinly as possible. Line a 23 cm diameter loose bottomed flan tin with the pastry easing it into the base carefully. Trim the edges slightly above the rim (it will shrink while baking) and chill for 10 minutes.
Line the chilled pastry case with baking paper and fill with baking beans (we used lentils) and blind bake for 15 minutes. Prepare the filling by beating the eggs with the creme fraiche and double cream then season with salt, white pepper and a pinch of nutmeg.
Heat a frying pan over medium heat and fry the bacon until slightly crispy then drain on kitchen paper. Cut most of the cheese into small cubes and save some for grating on top. Put the bacon bits and cheese cubes into the cooked pastry case and pout the egg/cream mixture on top, finish with the grated cheese.
Lower the oven to 190C and bake for 25 minutes or until golden and softly set. Leave to cool slightly in the tin for about 5 minutes.
Remove from the tin and serve immediately with a crisp green salad on the side. Heaven!!