(english) Quiche lorraine

Ingredients for shortcrust pastry
200g  plain flour
90 g  cold butter, roughly chopped
20ml very cold water
1 large egg, (separated into yolk and white)

Ingredient for filling
200g bacon chopped
120 g brie cheese
5 large eggs
125ml cream
1/4 teaspoon ground nutmeg
Salt and pepper

Place flour and butter in a food processor and process on medium speed until only tiny lumps of butter remain (about 20-30 seconds). In a small bowl, stir together water and egg yolk (reserve the egg white). Add yolk mixture to the butter and flour mixture. Use your hand to press the dough clumps together into a mass. Tip the dough onto a large sheet of baking paper. Use your hands to bring the pastry together into a smooth ball. Form the pastry into a disc shape. Wrap pastry disc with plastic wrap or place in a freezer bag, Place unwrapped pastry disc between two large sheets of baking paper, roll pastry out to fit a 23 cm diameter.
Line dish with pastry. Using a sharp knife, trim away any pastry that extends above the top rim of the dish©
and refrigerate for 30 minutes.

Preheat oven to 190 degrees Celsius. Adjust the oven rack to the lowest shelf position. If you have a fan-forced oven and aren’t able to turn the fan off, set your oven to 170 degrees Celsius.

Cook bacon whitout oil, stirring occasionally, until lightly browned (about 5-6 minutes). Remove pan from the heat and set aside to cool.

Line the pastry case with baking paper and half fill with raw rice, dried beans or pie weights.Bake pastry case for 15 minutes. Remove weights and baking paper and brush pastry with the reserved egg white. Return pastry to oven and bake for a further 10 minutes on the lowest oven rack.
While the pastry is baking, make the egg filling. Place eggs, cream, nutmeg, salt and pepper in a medium bowl. Whisk ingredients together until well combined.
Sprinkle brie cheese over pastry case and top with bacon, gently pour egg mixture over the cheese and bacon.ex

Bake quiche in the centre of the oven for about 30 minutes, or until set and lightly browned.

Serve hot or warm. Store, covered, in the refrigerator. Suitable to freeze.

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