ultimate-quiche-lorraine

Ingredients
FOR THE PASTRY175g plain flour
100g cold butter , cut into pieces
1 egg yolk

FOR THE FILLING200g pack lardon , unsmoked or smoked
50g Gruyère
200ml carton crème fraîche
200ml double cream
3 eggs , well beaten
pinch ground nutmeg


Prep 30 mins


Cook 45 mins

plus 10 mins chilling
but you lose the silky texture
1.For the pastry, put the flour, butter, egg yolk and 4 tsp cold water into a food processor. Using the pulse button, process until the mix binds. Tip the pastry onto a lightly floured surface, gather into a smooth ball, then roll out as thinly as you can. Line a 23 x 2.5cm loose-bottomed, fluted flan tin, easing the pastry into the base. Trim the pastry edges with scissors (save any trimmings) so it sits slightly above the tin (if it shrinks, it shouldn't now go below the level of the tin). Press the pastry into the flutes, lightly prick the base with a fork, then chill for 10 mins. Put a baking sheet in the oven and heat oven to 200C/fan 180C/gas 6.
2.Line pastry case with foil, shiny side down, fill with dry beans and bake on the hot sheet for 15 mins. Remove foil and beans and bake for 4-5 mins more until the pastry is pale golden. If you notice any small holes or cracks, patch up with pastry trimmings. You can make up to this point a day ahead.
3.While the pastry cooks, prepare the filling. Heat a small frying pan, tip in the lardons and fry for a couple of mins. Drain off any liquid that comes out, then continue cooking until the lardons just start to colour, but aren't crisp. Remove and drain on paper towels. Cut three quarters of the cheese into small dice and finely grate the rest. Scatter the diced cheese and fried lardons over the bottom of the pastry case.
4.Using a spoon, beat the crème fraîche to slacken it then slowly beat in the double cream. Mix in the beaten eggs. Season (you shouldn't need much salt) and add nutmeg. Pour three-quarters of the filling into the pastry case.
5.Half-pull the oven shelf out and put the flan tin on the baking sheet. Quickly pour the rest of the filling into the pastry case - you get it right to the top this way. Scatter the grated cheese over the top, then carefully push the shelf back into the oven. Lower the oven to 190C/fan 170C/gas 5. Bake for about 25 mins, or until golden and softly set (the centre should not feel too firm). Let the quiche settle for 4-5 mins, then remove from the tin. Serve freshly baked, although it's also good cold.

http://www.bbcgoodfood.com/recipes/2868/ultimate-quiche-lorraine

1 deep 24cm blind-baked pastry case

FILLING1 tbsp olive oil
6 lean rashers of smoked dry cure bacon , chopped
5 large eggs
284ml carton single cream
150ml milk
140g Gruyère cheese, finely grated
generous grating of nutmeg

1.Preheat the oven to fan 160C/conventional180C/gas 4. Heat the oil in a frying pan and stir fry the bacon for a minute or so until lightly cooked.
2.Beat the eggs, cream and milk together with a fork then add the cheese, nutmeg and plenty of seasoning. Stir in half the bacon and carefully pour the mixture into the baked pastry case then scatter over the remaining bacon.
3.Bake for 35-40 minutes until the filling is set, starting to turn golden and slightly puffed up above the pastry case. Allow to cool a little before removing from the tin. Serve warm or at room temperature, with a green salad.


Ingredientsflour , for dusting
500g block ready-to-roll shortcrust pastry
200g smoked streaky bacon , chopped
85g medium cheddar , cut into small cubes
3 eggs , lightly beaten
284ml tub double cream
pinch grated nutmeg


Cuts into 8 slices
Preparation and cooking times
Prep 20 mins


Cook 50 mins

Plus chilling 1.Roll out pastry and lift into tin: Leave pastry to soften at room temperature so it doesn't 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.
2.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. 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.
3.Bake the pastry case blind: Heat oven to 200C/fan 180C/gas 6. 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. Bake on a baking sheet for 15-20 mins until the sides are crisp and set. 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.
4.Fill pastry case and bake Lower oven to 150C/fan 130C/gas 2. Heat a pan, then fry the bacon until golden. Scatter over the pastry base, discarding excess fat, followed by the cheese. 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. Bake for 30-35 mins or until just set. Remove and allow to cool for 10 mins.

The cooked pastry case cracked
Pastry that is rolled out too much becomes overworked and too elastic. As a result, it can spring back during baking or little cracks form. Get the pastry to a pliable texture before you start rolling, then do lots of gentle rolls and turns as opposed to a few forceful ones. Plug any small cracks with a little leftover pastry before pouring in the custard.
Problem solving
The pastry shrank during baking: If you don't chill your pastry for long enough, the butter will start to melt during baking before the pastry has time to set, causing shrinkage. Chill the pastry for at least 30 mins before baking - plus, if you trim the pastry so that it is above the rim, it won't matter if it shrinks slightly.

http://www.bbcgoodfood.com/recipes/4035/quiche-lorraine-in-4-easy-steps



Recipe Store
Culinary Vacations for Lovers of Food and Wine






Art de Vivre in the Loire Culinary Vacation

France

Quiche Lorraine

A classic French egg dish.

Serves 6

1 Pie Crust

250 Grams Thinly Sliced Bacon

3 Eggs

1 Cup Milk

1 Cup Sour Cream

3 Slices of Ham

Salt (very little)

Fleur de Sel

Freshly Ground Black Pepper

Chives

Heat the oven to 400° F (200° C). Place the pie crust pastry into the pie pan. Drop small pieces of bacon into a saucepan of boiling water; blanch for 1 minute and drain. Cut the ham into small cubes. Crack the eggs into a bowl and beat until well blended. Add the sour cream, milk, salt, pepper, ham and bacon.

Bake approximately 20 minutes until the Quiche is lightly browned on top. Sprinkle with chives and Fleur de Sel and serve hot. Bon Appetite.
http://www.gourmetsafari.com/recipestore_quiche.shtml
QUICHE LORRAINE
4 generous servings



For the pastry:
1 cup flour
1/2 t salt
1/3 cup very cold butter, cut into 6 pieces
4 tbsp. ice water



Directions:
Put the flour, salt and butter into the work bowl of a food processor fitted with the metal blade. Pulse 6-7 times. Slowly pour the water through the feed tube and continue to pulse, just until the dough starts to hold together. Flatten into a disc and refrigerate for an hour (or freezer for 10 minutes) Roll out the usual way and and fit into a 9” pie or tart dish that is at least 1 1/2 “ deep. Chill crust while making filling.


Preheat oven to 375 degrees. After the shell has chilled for at least a half hour, prick the bottom and sides with a fork and pre-bake in the pre-heated oven for 7- 8 minutes until it’s just starting to take on some golden color. Remove.


For the filling:
4 large eggs
6 slices thick sliced bacon cooked & torn into bite size pieces (I used Prosciutto di Parma)
4 oz gruyere cheese, shredded
1 1/2 cups half and half
1/4 cup small diced onion, sauteed in butter until limp
Salt & pepper
1/ 4 tsp. grated nutmeg
fresh herbs (optional)

Directions:
Sprinkle the bottom of the pre-baked crust with the cheese. Next, layer on the bacon and onion.

In a large bowl, beat the eggs very well- until light and frothy. Add the half and half and seasonings and herbs .Whisk vigorously.


Carefully pour into pie shell. Bake in the upper third of a 375 degree oven until brown and firm, about 35-45 minutes . It might puff up some but will fall when cooling.


Cool for at least 30 minutes before cutting and serving.
http://sugarandspice-celeste.blogspot.com/2009/04/quiche-lorraine-inspired-by-les-deux.html

Recipe
Comments (0)
A French classic, this egg and bacon tart is the original and the best.

Yield: 8 servings

Prep Time: 35 minutes, plus additional time for chilling

Cooking Time: 35 minutes
Ingredients
FOR THE DOUGH
•1½ cups all-purpose flour, plus more for rolling out
•8 tbsp butter, chilled and cubed
•1 large egg yolk
•3 tbsp ice water, as needed
FOR THE FILLING
•7oz (200g) bacon
•1 onion, finely chopped
•2/3 cup shredded Gruyére cheese
•4 large eggs, lightly beaten
•2/3 cup heavy cream
•2/3 cup whole milk
•Freshly ground black pepper
Directions
Prepare Ahead:

Refrigerate the cooled, baked quiche for up to 2 days; reheat at 325°F (160°C) for 15–20 minutes.

1. To make the dough, pulse the flour and butter in a food processor until the mixture resembles fine crumbs. Mix the yolk and water. Transfer the flour mixture to a bowl and stir in enough of the water mixture until the dough clumps together. Gather in a disk and wrap in plastic wrap. Refrigerate 30 minutes. On a lightly floured surface, roll out the dough 1/8 in (3mm) thick. Line a 9in (23cm) tart pan with a removable bottom with the dough, trimming any excess. Refrigerate for 30 minutes.

2. Preheat the oven to 375°F (190°C). Prick the dough with a fork, and line with parchment paper and beans. Place on a baking sheet and bake 15 minutes. Remove the parchment paper and beans and bake another 10 minutes, until golden.

3. Meanwhile, cook the bacon in a large frying pan over medium heat about 4 minutes, until golden. Add the onion and cook 2–3 minutes, until softened. Spread in the pastry shell, then sprinkle with the Gruyére.

4. Whisk together the eggs, cream, milk, and season with pepper. Pour into the shell. Bake for 25–30 minutes, or until golden and just set. Serve hot, warm, or cold.

VARIATION

Mushroom Quiche:

Omit the onion, bacon, and Gruyére. Cook 1 large red onion, finely chopped, with 2 tbsp olive oil in a pan over medium heat for 2–3 minutes. Add 10oz (300g) of sliced mixed mushrooms and 1 minced garlic clove. Cook for another 6 minutes. Spoon into the pastry and sprinkle with 4 tbsp freshly grated Parmesan cheese and 3 tbsp chopped parsley. Add the custard and bake as above.


Notes
Special Equipment:

9in (23cm) tart pan with a removable bottom, baking beans