Best-ever quiche Lorraine
It’s the classic quiche. This version takes all our favourite flavours and combines them in a crisp pastry shell.
Serves 8 • Ready in 1 hr 35 mins
For the pastry:
200g plain flour
120g butter, cut into cubes
1 egg yolk, beaten with 1tbsp water For the filling:
200g streaky bacon, rind removed and chopped into 2cm strips
1 onion, finely chopped
2 eggs, plus 2 yolks (save the whites to brush the pastry)
300ml double cream
¼tsp grated nutmeg
80g Gruyère cheese, grated
Salad, to serve
You will need:
21cm fluted tart tin, baking parchment and baking beans
1 For the pastry, whizz together the flour and butter in a food processor, until it resembles fine breadcrumbs. Add the egg and water mix, and pulse to form a smooth dough (you may need to add another 1tbsp water). Chill the pastry in the fridge for 30 mins.
2 Heat the oven to 200C/gas 6. Fry the bacon for 6-8 mins until cooked but not too coloured. Remove with a slotted spoon, then fry the onion in the bacon fat for 5-10 mins until softened. Remove and set aside.
3 Roll out the pastry to a circle large enough to line the tart tin. Press it in comfortably, leaving the pastry hanging over the sides. Fill the pastry with baking parchment and baking beans. Blind bake for 5 mins, remove from the oven, trim the edges and discard the excess pastry. Return to the oven (with the baking beans and parchment) for a further 10 mins. Remove the beans, and brush the pastry with the egg whites from the 2 yolks you use later on. Return to the oven for 5 mins to seal. Reduce the oven temperature to 180C/gas 4.
4 For the filling, beat together the eggs, egg yolks and cream, and season.
Add the nutmeg, Gruyère, and cooked onion and bacon.
5 Pour the egg mixture into the baked shell, and return to the oven. Cook for 25-30 mins until set with a slight wobble. 6 Remove the quiche from the oven and allow it to cool for 10-15 mins before slicing and serving along with some freshly made salad.
Per serving: 519 cals, 42.8g fat, 24g sat fat, 19.5g carbs