Quiche Lorraine

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Quiche Lorraine

Ingredients

175g unsmoked streaky bacon rashers,

1 onion, peeled and chopped

125g Gruyère cheese, grated

2 large eggs

250ml single cream

200g spinach

100g plum tomatoes, halved

Salt and freshly ground black pepper

For the pastry:
175g plain flour, plus extra for dusting

85g hard block margarine or chilled butter, cut into cubes

Method

To make the pastry, pour the flour in to a large mixing bowl, using your fingertips rub in the margarine, keep rubbing together until the mixture resembles fine breadcrumbs.

Add three tablespoons of cold water to the mixture until the pastry comes together in a ball.

Lightly flour your work surface and roll the dough out until it’s about 20cm in size.

Line your loose-bottomed pastry tin with the dough, trimming off any overhanging pastry with a sharp knife.

Chill in the fridge for 30 minutes.

Preheat the oven to 220°C/gas mark 7.

Prick the bottom of the pastry case with a fork, to prevent air bubbles from forming, then line the base and sides with baking parchment and place baking beans on top.

Bake for 10 minutes in the oven.

Remove the baking parchment and beans and bake for a further 10 minutes or until the pastry base is lightly golden.

Reduce the oven temperature to 180°C/gas mark 4.

In a saucepan sauté the bacon for five minutes, then add the onion, spinach and plum tomatoes to the pan.

Once cooked add the fried ingredients to the bottom of the pastry case.

In a bowl, combine the eggs, cream, salt and pepper, grated cheese and pour in to the pastry case.

Bake for 25 – 30 minutes or until the quiche is golden brown or just set.  

Products

NATURAL ELEMENTS TRADITIONAL BALANCE SCALES

HOME MADE TRADITIONAL STONEWARE 21CM MIXING BOWL

FARMHOUSE PANTRY CERAMIC FLOUR SHAKER

KITCHEN CRAFT BEECH WOOD SOLID 40CM ROLLING PIN

MASTER CLASS 15CM CERAMIC CHEFS KNIFE

HOME MADE CERAMIC BAKING BEANS

COLOURWORKS PINK NON-STICK 24CM FRYING PAN

MASTER CLASS CRUSTY BAKE NON-STICK FLUTED ROUND 20CM QUICHE TIN