Quiche lorraine

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Revision as of 09:58, 28 March 2024 by Watkinsj (Talk | contribs) (Pastry)

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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

  1. 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.
  2. Preheat fan oven to 170°C.
  3. Finely chop onion and chop bacon. Fry quickly in a little butter until golden.
  4. Beat eggs, herbs and cream (a hand blender is perfect for this).
  5. Roll out pastry and line the flan dish.
  6. Scatter onion mix over pastry and pour in eggs and sprinkle parsely on top.

Bake at 170°C (fan oven) for 35-45 minutes.

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