Quiche Lorraine

Steps Cook Recipes Quiche Lorraine using 12 ingredients and 8 steps

Quiche Lorraine - - If you have a ardour for cooking and you spend numerous time in your kitchen, then almost definitely you could have a considerable amount of recipes on hand. Some cooks have an orderly organization system and some don't. If you end up typically shuffling by means of mounds of recipes and not discovering what you're looking for, then you should do some organizing.

You can cook Quiche Lorraine using 12 ingredients and 8 steps. Here is how you achieve it.

Ingredients make Quiche Lorraine

1. It's 225 g plain flour.
2. You need Pinch fine salt.
3. You need 60 g cold unsalted butter, cut into roughly 1cm dice.
4. Prepare 60 g cold lard, cut into roughly 1cm dice.
5. It's 3-5 tbsp very cold water.
6. Prepare 175 g streaky bacon rashers, rinds removes, cut into strips.
7. It's 1 onions, peeled and chopped.
8. Prepare 125 g Gruyere cheese, grated.
9. Prepare 2 large eggs.
10. It's 250 ml single cream.
11. You need Salt & freshly ground black pepper.
12. Prepare Freshly ground nutmeg.

Quiche Lorraine step by step

1. First make the pastry: put the flour into a bowl and mix in the salt. Add the butter and lard and run into the flour with your fingertips until the mixture resembles fine breadcrumbs..
2. Now work in just enough cold water to bring the dough together. When it begins to stick together, gently knead it into a ball, but be careful not to over work it. Wrap in cling film and chill in the fridge for around 30 minutes, while you make the filling..
3. Crisp the bacon in a pan over a medium heat for 10 minutes. Transfer to a plate with a slotted spoon. Leave the juices in the pan..
4. Place the onions in the pan and cook over a medium head for 8 minutes, or until golden. Transfer this to a separate plate. Leave to cool..
5. Heat your oven to 200 degrees fan and have ready a 23cm fluted loose-based tart/flan tin, 3.5cm deep..
6. Roll out the pastry onto a lightly floured surface to a 3mm thickness and use it to line the tart tin, leaving the excess hanging over the edge. Keep a little uncooked pastry back in case you need to pack any cracks later. Prick the pastry base with a fork. Line the pastry with baking parchment or foil and then fill with baking beans, or uncooked rice or lentils..
7. Bake blind for 15 minutes, then remove the parchment and baking beans and return the pastry to the oven for about 8 minutes, or until it looks dry and faintly coloured. Trim away the excess pastry for the edge. Use a tiny bit of the reserved raw pastry to patch any cracks or holes if needed. Turn the oven down to 180 degrees..
8. Place the cooled bacon into the pastry case, then the onions, then top with the cheese. In a bowl, whisk gentle together the eggs, cream, salt & pepper to combine, then pour into the quiche. Top this with some freshly ground nutmeg. Bake for 25-30 minutes until golden and just set. Be careful not to overcook, or the filling will become tough and full of holes..

Quiche Lorraine - Thank you and good luck