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Quiche Lorraine
Ingredients:
Pastry
200gr/8oz flour
Pinch of salt
1 egg (optional)
3 big tablespoons of margarine or spread or butter (75 to 100gr)
Water or milk to bind if needed (the more fat the less water)
Quiche filling:
4 eggs
250gr of crème fraiche (any other cream can do also!)
Salt and pepper + pinch nutmeg (optional)
Bacon/ pancetta or /and ham
Method:
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In a bowl add the flour; the fat mix with the tip of your fingers until it looks like breadcrumbs.
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Add the egg if using
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If necessary, add water
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Make a ball, cover with cling film and leave to rest in the fridge for at least 20 minutes
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Pre heat the oven at 200C or 180 (fan oven)
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Flatten the dough on a large sheet of cling film, add a second sheet on the top and roll the pastry as fine as you can.
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Sprinkle flour at the bottom of the dish
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Remove the top sheet of cling film and flip the pastry in your dish and lay it snuggly. Remove the last layer of cling film (we don’t want to eat plastic!)
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Use a fork prick the bottom of the dish and the sides
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Lay with a circle of baking paper, cover with the stones or chick peas and bake blind for 5-10 minutes (and avoid soggy bottoms!)
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Whisk the eggs, add the cream, the bacon to the quiche filing base and pour the whole thing into the quiche pastry
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Bake in the oven for about 35-40 minutes or until the flan is set
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A version can be made also with added cheese (50 grams Emmental or Gruyere)
