Ingredients
-
-
250
-
1
-
125
-
1
-
6
-
-
50
-
150
-
350
-
3
-
1/4
-
-
-
Directions
Classic Quiche Lorraine, A classic recipe from The Essential French Cookbook, if I make a quiche with a pastry base, then this is the one I do experiment with the fillings, but as often as not, will stick to this timeless classic , Wonderful Quiche Lorraine that I enjoyed for lunch today!!! I made this for 1/3 of the recipe in order to serve 1-2 used diced ham for the bacon as I think that is what is similar to what you consider bacon So I fried it up in the butter as directed and followed the rest as written, except that I did add some minced onion with the ham and butter Thanks for sharing the recipe Made for ZWT 8
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Steps
|
1
Done
|
Pre-Heat Oven to 200c/400f/Gas Mark 6. |
|
2
Done
|
Pastry: |
|
3
Done
|
Sift the Flour and Salt Into a Large Mixing Bowl, Rub in the Butter Until the Mixture Resembles Breadcrumbs. |
|
4
Done
|
Mix in the Egg-Yolk and Sufficient Iced Water to Bind the Ingredients. |
|
5
Done
|
Knead the Dough Lightly, and Then Chill in the Refrigerator For Thirty Minutes. (i Always Cover the Pastry With Clingwrap). |
|
6
Done
|
While Pastry Is 'resting', |
|
7
Done
|
Melt Half the Butter in a Frying Pan and Cook the Bacon Pieces Gently Until Lightly Coloured. |
|
8
Done
|
Put the Cream and Eggs in a Bowl and Whisk Together. Add the Grated Nutmeg and Seasoning. |
|
9
Done
|
Roll Out the Pastry on a Lightly Floured Surface and Use to Line a Buttered 23cm/9 Inch Loose-Bottomed Flan Tin. Prick the Base of the Flan With a Fork. |
|
10
Done
|
Sprinkle the Cooked Bacon Pieces Over the Base of the Pastry Case and Dot With the Remaining Butter. |
|
11
Done
|
Pour in the Cream and Egg Mixture. |
|
12
Done
|
Bake in a Pre-Heated Oven at 200c/400f/Gas Mark 6 For 30 Minutes, or Until Set and Golden Brown. |
