Quiche Lorraine  

  • Pastry:
    • 6½ oz. all-purpose flour
    • 1 tsp. salt
    • 3¼ oz. unsalted butter, cut into cubes
    • 1 egg
  • Filling:
    • 5¾ oz. smoked bacon, rind removed and cut into julienne strips
    • 4 eggs
    • pinch of ground nutmeg
    • 8 fl oz. cream
    • 2¾ oz. Swiss cheese, grated
  • To make the pastry, sift together the flour and salt and using your fingertips, rub in the cubed butter until the flour is evenly colored and sandy in texture.  Make a well in the center and add the egg and 1 Tbs. water.  Mix well and form into a ball.  Cover with plastic wrap and place in the refrigerator to rest for 30 minutes.  Preheat the oven to 350°F.
  • Lightly butter a shallow loose-bottomed flan tin, 9½-inches across the base.  Roll out the pastry to a thickness of 1/8 inch and line the prepared tin, using a rolling pin to trim the pastry edges.  Let the pastry rest in the refrigerator for 10 minutes. Line the pastry shell with baking paper and fill with baking beans or rice.  Bake for about 25 minutes.
  • To make the filling, sauté the bacon in a little oil, drain on paper towels and set aside. Whisk three of the eggs with the nutmeg and some salt and freshly ground black pepper.  Mix in the cream and strain through a sieve.  place in the refrigerator.
  • Remove the baking beans or rice and paper from the pastry shell.  Beat the remaining egg and brush over the base.   Place back in the oven for 7 minutes to seal the base and prevent it from absorbing too much moisture from the filling.  Sprinkle the base with the bacon and cheese, then pour in the egg and cream mixture until the pastry shell is three-quarters full.   Place in the oven for 20 minutes, or until the filling is set and well colored.   Serve while still hot.

Make 4-6 servings.

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