Difference between revisions of "Quiche lorraine"
From Sam J Wiki
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== Ingredients == | == Ingredients == | ||
=== Pastry === | === Pastry === | ||
| − | (Note this is mixed units but this makes exactly the right amount of pastry for my flan dish!) | + | (Note this is mixed units but this makes exactly the right amount of pastry for my flan dish! We have 2 parts flour to 1 part fat.) |
* 5oz plain flour | * 5oz plain flour | ||
Revision as of 09:58, 28 March 2024
Originally from the cook book from my oven, adapted to feed two over two meals - one hot, one cold.
Quiche lorraine
Ingredients
Pastry
(Note this is mixed units but this makes exactly the right amount of pastry for my flan dish! We have 2 parts flour to 1 part fat.)
- 5oz plain flour
- 1.25oz lard
- 1.25oz butter
- 25ml cold water
Lorraine
- 150g lardons or streaky bacon
- 1 medium onion
- 125ml double cream
- 2 eggs
- 1ml white pepper
- Parsely and nutmeg sprinkled on top
Directions
- Make pastry and line an 8" flan dish.
If using a Kenwood Chef, put all ingredients for the pastry in the bowl. Using the K beater, mix on speed 1 increasing up to speed 4/5. When a ball is formed, stop mixer and place pastry in fridge to rest for at least 30 minutes. - Preheat fan oven to 170°C.
- Finely chop onion and chop bacon. Fry quickly in a little butter until golden.
- Beat eggs, herbs and cream (a hand blender is perfect for this).
- Roll out pastry and line the flan dish.
- Scatter onion mix over pastry and pour in eggs and sprinkle parsely on top.
Bake at 170°C (fan oven) for 35-45 minutes.
