Quiche Lorraine

 

Quiche Lorraine

I love quiche, and it loves my hips too!  Recipe from Rachel Khoo's "The Little Paris Kitchen".  Easy and absolutely yum! 

 

 

Prep time 30 min, resting time 1 hour - overnight, baking time 30-40 mins.

Serves 6

 

 

90 g soft butter

1 tsp sugar

a pinch of salt

180 g plain flour

2 egg yolks

ice cold water

 

150 g cubed bacon

4 eggs plus 2 egg yolks (save the whites to brush the pastry)

300 g cream

1 tsp salt

pepper

 

1. Make the pastry.  Using a wooden spoon, beat together the butter, sugar and salt until soft and creamy.  Mix in the flour followed by the egg yolks and 2 tabsp ice-cold water.  Mix and bring together to make a smooth ball, adding a little more water if the pastry is too crumbly (only knead as much as necessary to bring the dough together). Wrap the dough in cling film and refrigerate for a minimum of an hour (best overnight).
2. Remove the pastry from the fridge 30 minutes before using.  Roll out the pastry between 2 sheets of baking paper until it is 5 mm thick, and use to line a 25 cm quiche tin that is at least 3 cm deep.  Brush the pastry base with egg white.  Refrigerate while preparing the filling.
3. Preheat the oven to 180C.
4. To make the filling, fry the bacon in a non-stick fry pan until golden brown, then lift out with a slotted spoon and leave to cool on paper towels.  Meanwhile, lightly beat the eggs and egg yolks in a bowl, and the cream and seasoning and continue to beat until mixed together.  Scatter the bacon in the pastry case and then pour in the egg mix. 
5. Bake for 30 - 45 mins or until the filling is golden brown and set. 
6. 
   Serve hot or cold.  Enjoy!