Hi there, I was bestowed a great honour from my Mummy yesterday, who is herself, the best Quiche maker, ever – in my opinion. On seeing my Quiche Lorraine she said “The apple doesn’t fall far from the tree”.
I used a combination of bacon and lardons (cos that’s what I had in the freezer & I’m trying to clear it out). So you get lovely chunks as well as pieces of delicious smoked bacon throughout the Quiche. Leftover cooked Gammon at Christmas, or indeed any other time of the year, works fabulously well in this Quiche Lorraine. Just chop into chunks and use in place of the bacon, the beauty being no pre-cooking is required!
Sooo I made the pastry for this Quiche myself, but, umm, well let’s just say, I’m gonna leave that for another post. Which I know doesn’t help you, as you need pastry for this recipe. I’m sorry. Really I am. Either use your go-to shortcrust pastry recipe, or buy it!! Just know you’ll need 450g/1lb. I promise I will post my recipe ASAP.
Quiche Lorraine is also perfect, portable, picnic food. It’s Summer and one of the best parts, when it’s warm and the sun is shining, is to gather together with family and friends and eat al fresco! The beach, park, even hanging out in someone’s garden, everyone pitching in with the food and drink, sharing. Such the best times.
Recipe : Makes 1 x 25cm/10″ Quiche Lorraine
450g/1lb Shortcrust Pastry
8 Large Eggs
125ml/4.5fl oz Whole Milk
300g/11oz Smoked Bacon/Lardons – cooked and cooled on kitchen paper
175g/6oz Sharp Cheddar – grated
1/2tsp Ground Black Pepper
Method : Preheat oven to 200C/185C fan.
Roll out the pastry on a floured surface to approx 16″ across. This will ensure it fits easily inside the Quiche tin, without stretching.
If using a ceramic dish, grease thoroughly with butter before lining with pastry. For tins I don’t find it necessary, but grease if you’re worried about the pastry sticking.
I always place my quiche tin on a baking sheet. Gently press the pastry into the sides and bottom of the tin. Then using the rolling pin, roll it over the top of the tin. This creates a clean finish to the pastry. If using a ceramic dish, neatly trim off the excess pastry with a knife.
Next doc the pastry at the bottom of the tin with a fork. This will stop the pastry from rising up when baked.
Place the quiche tin into the oven and bake for 15 minutes. Remove from the oven and discard the parchment paper and baking beans. Return to the oven and bake for a further 5 minutes. Remove and allow to cool for 10 minutes.
Add a good grinding of black pepper to the eggs and milk, then whisk together.
Slowly pour the egg mixture into the centre of the quiche, ensuring it doesn’t flow over the edge if the pastry.
Reduce the oven temp by 10C. Place the Quiche Lorraine in the oven and bake for 20-25 mins until set and golden. Remove from oven. Allow to cool for at least 10 minutes before slicing and serving.
This Quiche is so versatile. It can be packed up for lunch, a picnic, or as part of a meal with an endless choice of sides.
Where is your favourite place for a picnic?