Quiche Lorraine

Name: Quiche Lorraine
Yield: 6-8 servings
Cuisine: British
Ingredients: 225 g plain flour; Pinch fine salt; 60 g cold unsalted butter, cut into roughly 1cm dice; 60 g cold lard, cut into roughly 1cm dice; 3-5 tbsp very cold water; 175 g streaky bacon rashers, rinds removes, cut into strips; 1 onions, peeled and chopped; 125 g Gruyere cheese, grated; 2 large eggs; 250 ml single cream; Salt & freshly ground black pepper; Freshly ground nutmeg

Jodie Mann @MannBakes

Scotland

This quiche is gorgeous eaten hot, warm or cold the next day as part of a picnic. Full of flavour, say no more to soggy supermarket quiches with pale pastry. Some things should only be home-made!
Tip! Baking the pastry “blind” first, without the filling, ensures that the pastry case is cooked through so it doesn't get a soggy bottom.

Jodie Mann @MannBakes

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Ingredients

6-8 servings

225 gplain flour
Pinchfine salt
60 gcold unsalted butter, cut into roughly 1cm dice
60 gcold lard, cut into roughly 1cm dice
3-5 tbspvery cold water
175 gstreaky bacon rashers, rinds removes, cut into strips
1onions, peeled and chopped
125 gGruyere cheese, grated
2large eggs
250 mlsingle cream
Salt & freshly ground black pepper
Freshly ground nutmeg

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Steps

1

First make the pastry: put the flour into a bowl and mix in the salt. Add the butter and lard and run into the flour with your fingertips until the mixture resembles fine breadcrumbs.
2

Now work in just enough cold water to bring the dough together. When it begins to stick together, gently knead it into a ball, but be careful not to over work it. Wrap in cling film and chill in the fridge for around 30 minutes, while you make the filling.
3

Crisp the bacon in a pan over a medium heat for 10 minutes. Transfer to a plate with a slotted spoon. Leave the juices in the pan.
4

Place the onions in the pan and cook over a medium head for 8 minutes, or until golden. Transfer this to a separate plate. Leave to cool.
5

Heat your oven to 200 degrees fan and have ready a 23cm fluted loose-based tart/flan tin, 3.5cm deep.
6

Roll out the pastry onto a lightly floured surface to a 3mm thickness and use it to line the tart tin, leaving the excess hanging over the edge. Keep a little uncooked pastry back in case you need to pack any cracks later. Prick the pastry base with a fork. Line the pastry with baking parchment or foil and then fill with baking beans, or uncooked rice or lentils.
7

Bake blind for 15 minutes, then remove the parchment and baking beans and return the pastry to the oven for about 8 minutes, or until it looks dry and faintly coloured. Trim away the excess pastry for the edge. Use a tiny bit of the reserved raw pastry to patch any cracks or holes if needed. Turn the oven down to 180 degrees.
8

Place the cooled bacon into the pastry case, then the onions, then top with the cheese. In a bowl, whisk gentle together the eggs, cream, salt & pepper to combine, then pour into the quiche. Top this with some freshly ground nutmeg. Bake for 25-30 minutes until golden and just set. Be careful not to overcook, or the filling will become tough and full of holes.