This Quiche Lorraine recipe is a winner in my house, both my fussy eaters absolutely love this quiche recipe. This is perfect for a quick and easy dinner for all the family.
For the pastry:
- 200g (7 oz) plain flour, plus extra to dust
- pinch of salt
- 100g (3 1/2oz) butter, diced
- 1 egg
- 5 medium eggs, lightly beaten
- 225g (8oz) bacon, cut into strips
- 40g (1 1/2oz) butter
- 125g (4oz) shallots or onions, peeled and finely chopped
- 400ml (14fl oz) creme fraiche
- 100g (3 1/2oz) Gruyere cheese, grated
- salt and pepper
- To make the pastry, put the flour, salt and butter into a food processor. Whiz until the mixture resembles fine crumbs, then add the egg and 1 tbsp cold water. Process until the dough just comes together in a ball. Turn on to a lightly floured surface and knead lightly until smooth. Wrap and chill for at least 30 minutes.
- Roll out the pastry on a lightly floured surfaced and use it to line a 23cm (9 inch), 3cm (1 1/4inch) deep, loose-based tart tin. Chill for 20 minutes.
- Prick the base, then line with grease proof paper and baking beans. Bake blind at 200C (180C fan oven) mark 6 for 10 minutes. Remove the paper and beans and bake for a further 10 minutes until the pastry is golden. Brush with a little of the beaten egg and return to the oven for 5 minutes, to seal. Lower the oven setting to 190C (170C fan oven) mark 5.
- Put the bacon into a pan and add cold water to cover. Bring to the boil, then drain and pat dry. Melt the butter in a frying pan, add the shallots or onions and cook for 1 minute. Add the bacon and cook, stirring until browned. Drain, then put into the pastry case.
- Beat the eggs with the creme fraiche, cheese and seasoning, then pour over the bacon and shallots or onions in the pastry case. Bake for 30 minutes or until golden and set. Leave to stand for 10 minutes before serving.
I hope your whole family will enjoy this Quiche Lorraine Recipe.