Quiche Lorraine
Quiche Lorraine

Hey everyone, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, quiche lorraine. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Quiche Lorraine is one of the most favored of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It is appreciated by millions daily. Quiche Lorraine is something which I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few components. You can have quiche lorraine using 12 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Quiche Lorraine:
  1. Prepare 225 g plain flour
  2. Get Pinch fine salt
  3. Take 60 g cold unsalted butter, cut into roughly 1cm dice
  4. Get 60 g cold lard, cut into roughly 1cm dice
  5. Prepare 3-5 tbsp very cold water
  6. Make ready 175 g streaky bacon rashers, rinds removes, cut into strips
  7. Take 1 onions, peeled and chopped
  8. Take 125 g Gruyere cheese, grated
  9. Take 2 large eggs
  10. Get 250 ml single cream
  11. Make ready Salt & freshly ground black pepper
  12. Get Freshly ground nutmeg
Steps to make Quiche Lorraine:
  1. First make the pastry: put the flour into a bowl and mix in the salt. Add the butter and lard and run into the flour with your fingertips until the mixture resembles fine breadcrumbs.
  2. Now work in just enough cold water to bring the dough together. When it begins to stick together, gently knead it into a ball, but be careful not to over work it. Wrap in cling film and chill in the fridge for around 30 minutes, while you make the filling.
  3. Crisp the bacon in a pan over a medium heat for 10 minutes. Transfer to a plate with a slotted spoon. Leave the juices in the pan.
  4. Place the onions in the pan and cook over a medium head for 8 minutes, or until golden. Transfer this to a separate plate. Leave to cool.
  5. Heat your oven to 200 degrees fan and have ready a 23cm fluted loose-based tart/flan tin, 3.5cm deep.
  6. Roll out the pastry onto a lightly floured surface to a 3mm thickness and use it to line the tart tin, leaving the excess hanging over the edge. Keep a little uncooked pastry back in case you need to pack any cracks later. Prick the pastry base with a fork. Line the pastry with baking parchment or foil and then fill with baking beans, or uncooked rice or lentils.
  7. Bake blind for 15 minutes, then remove the parchment and baking beans and return the pastry to the oven for about 8 minutes, or until it looks dry and faintly coloured. Trim away the excess pastry for the edge. Use a tiny bit of the reserved raw pastry to patch any cracks or holes if needed. Turn the oven down to 180 degrees.
  8. Place the cooled bacon into the pastry case, then the onions, then top with the cheese. In a bowl, whisk gentle together the eggs, cream, salt & pepper to combine, then pour into the quiche. Top this with some freshly ground nutmeg. Bake for 25-30 minutes until golden and just set. Be careful not to overcook, or the filling will become tough and full of holes.

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