I've made quiche Lorraine for so many years, in fact I think I made it for my GCE many many moons ago among other cheese based offerings. We went to a little tea party recently and my lovely sister in law made the most perfect quiche that I had to make one for a Friday night tea. Very often I make mine a little too cheesy ( if that is possible ) and I think over the years my quantities have leapt around so it was time to revisit a proper recipe and try it out - never too late to learn.
Ingredients
1 Pack shortcrust pastry
200gms smoked streaky bacon chopped and fried
50gms Gruyere cheese
200mls creme fraiche
200mls, double cream
3 free range eggs well beaten
pinch nutmeg
Line a 23 x 2.5cm flan tin ( or glass pie dish in my case ) , easing the pastry into the base.
Put a baking sheet in the oven and heat oven to 200C/fan 180C/gas 6. Line pastry case with foil or baking parchment, fill with dry beans and bake on the hot sheet for 15 mins.
Remove foil and beans and bake for 4-5 mins more until the pastry is pale golden. If you notice any small holes or cracks, patch up with pastry trimmings. You can make up to this point a day ahead.
While the pastry cooks, prepare the filling. Heat a small frying pan, tip in 200g chopped bacon and fry for a couple of mins. Drain off any liquid that comes out, then continue cooking until the bacon just starts to colour, but isn't crisp. Remove and drain on paper towel.
Cut three quarters of the 50g Gruyère into small dice and finely grate the rest. Scatter the diced Gruyere and fried bacon over the bottom of the pastry case.
Using a spoon, beat 200ml crème fraîche to slacken it then slowly beat in 200ml double cream. Mix in 3 well beaten eggs. Season (you shouldn’t need much salt) and add a pinch of ground nutmeg. Pour three quarters of the filling into the pastry case.
Half-pull the oven shelf out and put the flan tin on the baking sheet. Quickly pour the rest of the filling into the pastry case – you get it right to the top this way. Scatter the grated cheese over the top, then carefully push the shelf back into the oven.
Lower the oven to 190C/fan 170C/gas 5. Bake for about 25 mins, or until golden and softly set (the centre should not feel too firm).
Let the quiche settle for 4-5 mins, then remove from the tin. Serve freshly baked, although it’s also good cold.
Now - this was probably the closest recipe that I've ever used that tastes like an authentic French quiche. It had a fantastic set quality ... it did need 45 minutes honestly and even then it was soft set. Next time I would use a tiny amount of nutmeg and more cheese but otherwise it was a good foray into authentic recipes.
Thank you to BBC Good Food for this great recipe , I did change it a little to suit me ( so many good recipes ) this one was amazing.
