Quiche Lorraine.

Quiche Lorraine.

Serves 4-6
185grm/6oz plain flour
90grm/3oz cold butter, chopped
1 egg yolk
20grm/¾oz butter
1 onion, chopped
4 rashers bacon, cut into thin strips
2 tablespoons fresh chopped chives
2 eggs
185ml/6floz cream
60ml/2floz milk
100grm/3½oz Swiss cheese, grated (cheddar will also do)
1.sift the flour into a bowl. Add the butter and using your fingertips, rub the butter
into the flour until it resembles fine bread crumbs. Add the egg and mix until the
mixture comes together. Add a little water if needed. Turn the mixture out onto a
floured surface and gather together into a ball. Cover with cling film and chill for
about 15 minutes.

2.Roll the pastry out (you could if you wish roll it out between 2 sheets of baking
paper, if it makes it any easier) until it is large enough to cover the base and side of
a shallow loose-based round flan tin measuring 25cm (10inches) across the base.
Lift the pastry into the tin and use a spare lump of pastry to press it firmly into the
side of the tin. Trim off any excess party with a sharp knife (or by rolling the rolling
pin across the top. Place the pastry-lined flan tin in the refrigerator for 20 minutes.
Preheat the oven to moderate hot 190oC/375oF.

3.Line the pastry shell with greaseproof paper, fill evenly with baking beads or dried
peas or beans and bake for 15 minutes. Remove the paper and beads etc; bake the
pastry for a further 10 minutes, or until lightly golden in colour and dried out. Reduce
the oven to temperature to moderate 180oC/350oF. (have given 2 different
temperatures as moderate, this is normal as they are both classified as moderate just
a slight variation of the temperature).

4.To make the filling, heat the butter in a heavy-based pan. Add the onion and bacon
and cook for 10 minutes, stirring frequently, until the onion is soft and the bacon
cooked. Stir in the chive and set aside to cool.

5.Beat the eggs, cream and milk in a jug or bowl. Season with black pepper. Spread
the onion and bacon evenly over the pastry shell. Pour in the egg mixture and sprinkle
with the cheese. Bake for 30 minutes, or until golden and set.

Variations: To make an herb quiche, simply change the filling. Whisk together 3 eggs
and 250ml/8floz cream. Stir in 2oz chopped fresh herbs (chives, parsley and dill all work
well in a quiche) and 100grm/3½oz grated cheese. Pour into the pastry case and bake
for 30 minutes, or until set. There are multiple variations of a quiche so use your imagination.
The method is the same, if you are making a mushroom quiche, I would advise frying off
the mushrooms first, as they do contain a lot of water, this could make the quiche a bit
soggy when cooked.


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