Quiche Lorraine in 4 easy steps

Name: Quiche Lorraine in 4 easy steps
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Mediterranean, French, European
Ingredients: 500 grams block ready-to-roll shortcrust pastry; 200 grams smoked streaky bacon, chopped; 85 grams cheddar, cut into small cubes; 3 eggs, lightly beaten; 284 milliliters double cream; 1 pinch pinch grated nutmeg

Quiche Lorraine in 4 easy steps might be a good recipe to expand your main course recipe box. One serving contains 481 calories, 13g of protein, and 32g of fat. This recipe serves 8. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes. If you have block ready-to-roll shortcrust pastry, streaky bacon, double cream, and a few other ingredients on hand, you can make it.

Instructions

Roll out pastry and lift into tin: Leave pastry to soften at room temperature so it doesnt crack when rolling. Lightly flour rolling pin and work surface. Gently press top of pastry, from the end closest to you outwards, a few times, turn 90, then repeat until 1cm thick. Now roll out pastry in one direction only, turning every couple of rolls, to a circle the thickness of a 1 coin. Use the rolling pin to lift pastry up and over tin, floured side facing up.

Ingredients you will need

All Purpose Flour

Roll

Equipment you will use

Rolling Pin

Line the tin and trim the pastry: Smooth pastry over the base of the tin to remove any pockets of air. Gently ease pastry into the inside edge of tin and against the sides. Trim overhanging pastry with kitchen scissors so pastry rises 1cm above the rim.

Ingredients you will need

Base

Equipment you will use

Kitchen Scissors

Roll excess pastry into a small ball and use to press pastry into the fluted edges. Chill for 30 mins, covered with cling film. Any left over can be chilled and reused, or frozen for up to a month.

Ingredients you will need

Roll

Heat oven to 200C/fan 180C/gas

Equipment you will use

Oven

Cut a large piece of baking parchment, then scrunch into a ball. Open it out and use to line chilled pastry case, then tip in baking beans with more against the sides, to support pastry wall when baking.

Ingredients you will need

Beans

Bake on a baking sheet for 15-20 mins until the sides are crisp and set.

Equipment you will use

Baking Sheet

Oven

Remove from oven and carefully lift paper and beans out. Return pastry to oven and cook for another 5 mins or until the base and sides are golden and crisp.

Ingredients you will need

Beans

Base

Equipment you will use

Oven

Fill pastry case and bake Lower oven to 150C/fan 130C/gas

Equipment you will use

Oven

Heat a pan, then fry the bacon until golden. Scatter over the pastry base, discarding excess fat, followed by the cheese.

Ingredients you will need

Cheese

Bacon

Base

Equipment you will use

Frying Pan

Mix eggs, cream and nutmeg together, then half-fill the case. Rest baking sheet on an oven shelf, then pour in the rest of the mixture.

Ingredients you will need

Nutmeg

Cream

Egg

Equipment you will use

Baking Sheet

Oven

Bake for 30-35 mins or until just set.

Equipment you will use

Oven

Remove and allow to cool for 10 mins.

Equipment

Ingredients

Servings:

500grams

block ready-to-roll shortcrust pastry 200grams

smoked streaky bacon, chopped 85grams

cheddar, cut into small cubes 3

eggs, lightly beaten 284milliliters

double cream 1pinch

pinch grated nutmeg

Recommended wine: Sparkling Wine, Bordeaux, Champagne, White Burgundy

Sparkling Wine, Bordeaux, and Champagne are my top picks for Quiche Lorraine. Even if you aren't making mimosas, sparkling wine is great with eggs for two reasons. One, if you're eating eggs early in the day, sparkling wine has less alcohol. Secondly, it cleanses the palate, which is important since yolk is known to coat the palate. The Veuve Clicquot Yellow Label Brut ( half-bottle) with a 4.4 out of 5 star rating seems like a good match. It costs about 35 dollars per bottle.