Quiche Lorraine
Adapted from Mary Berry's recipe in House & Garden
Ingredients
Filling
175g Streaky Bacon rashers, cut into strips
1 Onion, peeled and chopped
125g Gruyère cheese, grated
2 large Eggs
250ml Single cream
Salt and freshly ground Black Pepper
Pastry
175g plain flour, plus extra for dusting
85g chilled Butter, cut into cubes
Ice-cold Water (about 3 tb
Method
Pastry
Cut butter into small cubes
Add the butter cubes and flour into a food processor and blitz until the mixture resembles fine breadcrumbs
Add iced water a little at a time until the pastry comes together in a ball
Roll out the dough on a lightly floured surface and use it to line a 20cm loose-bottomed flan tin. For the traditional look, use a fluted tin.
Chill in the fridge for 30 minutes.
Prick the pastry case all over with a fork, to prevent air bubbles forming during baking.
Line the base and sides with baking parchment and weigh it down with baking beans.
Place on a baking sheet and bake for 10 minutes at 220ËšC.
Remove the beans and paper and bake the empty case for a further 10 minutes, or until the base is lightly browned.
Trim the overhanging pastry and allow to cool.
Filling
Crisp the bacon in a sauté pan over a medium heat for 10 minutes.
Scoop out bacon with a slotted spoon and set aside, leaving the juices in the pan.
Place the onion in the pan and cook over a medium heat for 8 minutes or until golden and set aside.
In a new bowl, combine the eggs, cream, salt and pepper.
Spread the bacon, onion and cheese over the cooled pie base.
Gently pour over the egg mixture.
Bake for 25-30 minutes at 180ËšC until golden and just set. Be careful not to overcook the quiche, or the filling will become tough and full of holes.