Quiche Lorraine

Quiche Lorraine, a classical French dish is popular all over the world. Even back in chef school at Warwick Chef School, I fell in love with French cooking. At all my jobs during my chef career I made quiche somewhere - for some occasion. I cannot recall working somewhere and not be making a quiche. You can be so creative with quiche and quiche is a wonderful way to work out ingredients which could soon expire. At the nursery I have made quite a lot of lovely varieties, using the onion marmalade as well. Do try this with bacon and mushrooms, it is absolutely divine! The sun dried tomato, basil and feta cheese option were popular among the vegetarian guests. Please have a look at this unique South African quiche-like recipe, called souttert.

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Serves: 6 Prep time: 30 Minutes Cook time: 30 Minutes Ready in: 60 Minutes

Nutrition: Calories Carbs: Protein: Fat:

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Ingredients:

QUICHE PASTRY
250 g flour

15 ml icing sugar

1 pinch of salt

150 g butter

1 egg yolk

60 ml cold water

QUICHE FILLING
250 g bacon, chopped

1 onion, finely chopped

EGG CUSTARD
250 ml cream

250 ml milk

4 eggs

salt and pepper to taste

TOPPING
125 g Cheddar cheese

Instructions:

QUICHE PASTRY:
Sift the flour, icing sugar and salt together.

Rub in the butter until mixture resembles fine crumbs.

Mix the egg yolk with the water and add to the flour mixture.

Form a dough and lit it rest in the fridge for at least half hour to an hour.

Roll out, spray quiche tins and line.

Let the lined quiche tins get hard in the freezer(30 minutes)and blind bake the tins for 12-15 minutes on 180° Celsius.

FILLING:
Heat the bacon in a frying pan over medium heat until all the fat cooked out and the bacon are crispy and cooked.

Sauté the onions in the fat from the bacon until light and glossy.

EGG CUSTARD:
Whisk all the ingredients together and season well.

ASSEMBLING:
Add the filling - the bacon and onion in the blind baked tins, followed by the egg custard.

Top with the Cheddar cheese and bake for 15-22 minutes until quiches are baked and the egg are set.

FOR 1 LARGE QUICHE: Bake longer - about 1 hour and up until the quiche is set and cooked.

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Rating:

4.76

4.76 from 25

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