I was thrilled when my Mum yesterday, who is herself, a great quiche maker, complimented me. On seeing my Quiche Lorraine she said “The apple doesn’t fall far from the tree”. Although, thinking about it, that’s surely a compliment to her? Anyway, this cheddar cheese and smoked bacon tart is both easy to make and delicious to eat.
I used a combination of bacon and lardons, as that’s what I had in the freezer and I’m trying to clear it out. So you get lovely chunks as well as pieces of delicious smoked bacon throughout the Quiche. Alternatively leftover cooked Gammon at Christmas, or indeed any other time of the year, works fabulously well in this Quiche Lorraine. Cut 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. Finally I have the recipe, see the link in the recipe below for Pefect Butter Shortcrust Pastry.
Quiche Lorraine is also perfect, portable, picnic food. So easy to slice and pack up with chunks of cucumber and cherry tomatoes. And as the evenings stay light we can always take our food and eat outside.
Makes 1 x 25cm/10” Quiche Lorraine serves 6-8
450g/1lb Shortcrust Pastry – see my recipe here
8 Large Eggs – I use Burford Brown eggs from Clarence Court
125ml/4.5fl oz Whole Milk
300g/11oz Smoked Bacon/Lardons – cooked and cooled on kitchen paper
175g/6oz Sharp Cheddar – grated – I use Wyke Farms Mature Cheddar
1/2tsp Ground Black Pepper
Method : Preheat oven to 200C/180C fan oven, gas mark 4, 350F.
You will need a 25cm/10in tart tin, preferably with a loose base.
Preparing The Tart Case
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.
Making The Cheddar Bacon Filling And Baking The Quiche
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 temperature by 10C/25F, one gas mark lower. 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.
If you have enjoyed this Quiche Lorraine recipe you may also like these:
Because I enjoy making quiches and tarts so much, it makes sense to make my own pastry. Since one batch of pastry makes two tarts I always freeze half to use later. Also this Quiche Lorraine freezes really well, simply defrost overnight in a refrigerator and then reheat until hot all the way through.
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