quiche lorraine

Ever since making the mini-versions of these at school i’ve always wanted to try making this at home. my pastry turned out to be really crumbly and fragile, so the crust sort of broke and the filling was spilling out into the flan tin, so i ended up with some filling clinging to the pastry case -_- other than that, it was delicious. i had a cold slice for lunch the next day.



recipe from the beginner’s cookbook, by pamela gwyther.

175g plan flour + extra for dusting
pinch of salt
85g butter
2-3tbsp cold water, to mix
225g bacon rashers, chopped into small pieces
1 onion, finely chopped
3 eggs
300ml single cream (i ran out of cream and used 200ml cream & 100ml milk)

1. sift flour and salt into a bowl and rub in butter until the mixture resembles breadcrumbs. Sprinkle in the cold water and stir well using a round bladed knife, and gather into a smooth dough. Cover and put in fridge for 1-2 hrs.
2. Preheat oven to 200C. Fry the bacon in a pan until the fat runs, add the onion and cook for further 5 mins until bacon is crispy and onion is soft.
3. Sprinkle work surface w/ flour, roll out pastry into a circle 5cm larger than your flan tin ( i used a 23cm one). Fold the pastrt iver the rolling pin and lift it over the tin. Ease the pastry into the tin and press pastry into the flutes (use a small piece of dough to help).
4. Prick the base of the case and line with baking paper and baking beans (just use raw rice or macaroni) and bake on a heated baking sheet for 10-15mins. Remove the paper and beans and bake for a further 10mins until the pastry is quite dry. Reduce oven temp to 180C. Patch up any cracks in the pastry with some spare dough.
5. Beat the eggs and cream in a bowl and season.
6. Put the bacon & onion into the flan case and carefully pour in the egg mixture. Bake for 30-35 mins until set and golden brown.


December 1, 2007. pastry, savoury. 2 comments.