Classic Quiche Lorraine Recipe - A Taste of France in Your Kitchen

Introduction:

There is a timeless charm when it comes to Quiche Lorraine, a French culinary masterpiece. This recipe guides you through creating Quiche Lorraine, featuring a buttery pastry filled with smoky bacon and creamy cheese. We'll also sprinkle in some tips to ensure your quiche turns out perfect every time.

Ingredients:

- 200g plain flour

- A pinch of salt

- 100g cold unsalted butter, cubed (cut then place back in the fridge in advance).

- 3-4 tablespoons ice-cold water

- 200g smoked bacon, chopped lardon size

- 150g grated Gruyère cheese (or Swiss cheese)

- 1 small brown onion, finely chopped

- 4 large eggs

- 250ml double cream

- 125ml whole milk

- 1/2 teaspoon salt

- 1/4 teaspoon freshly ground black pepper

- A dash of nutmeg

Instructions:

1. Prepare the Shortcrust Pastry:

- Combine 200g plain flour and a pinch of salt in a bowl.

- Add 100g cold, cubed unsalted butter.

- Use your fingertips to rub the butter into the flour until it resembles breadcrumbs.

- Gradually add 3-4 tablespoons of ice-cold water, one at a time, while gently mixing until the dough forms.

- Shape the dough into a disc, wrap it in cling film, and refrigerate for 30 minutes.

2. Roll Out the Pastry:

- Preheat your oven to 190°C (375°F).

- On a floured surface, roll out the chilled dough into a 12-inch circle.

- Carefully transfer it to a 9-inch pie dish and trim excess pastry. Tip: When placing the pastry into the tin, roll up into a rolling pin then drape over the tin and roll away from you, across the top of the tin. Before pushing down, ensure the base of the tin is covered into all little corners to avoid leakage and perfect presentation.

3. Pre-Bake the Crust:

- Line the pastry with parchment paper and fill with baking beans (or rice if you don't have any)

- Bake for 15 minutes, then remove the beans and parchment and bake for an additional 5 minutes until golden. Set aside.

4. Prepare the Filling:

- In a pan, cook 200g of chopped smoked bacon until crispy (lardon size)

- Remove bacon and drain on kitchen paper.

- In the same pan, pan fry finely chopped onion until translucent. (Have the pan on medium heat for this to avoid burning)

5. Layer the Quiche:

- Sprinkle crispy bacon and sautéed onions evenly over the pre-baked pastry.

- Add 150g of grated Gruyère cheese on top.

6. Mix the Custard:

- In a bowl, whisk together 4 large eggs, 250ml double cream, 125ml whole milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and a dash of nutmeg.

- Pour this creamy mixture over the bacon, onions, and cheese.

7. Bake to Perfection:

- Place the quiche in the preheated oven at 190°C (375°F).

- Bake for 35-40 minutes until the filling is set and the top turns golden.

- Consider covering the pastry edges with foil halfway through baking to prevent over-browning.

8. Cool and Serve:

- Allow the Quiche Lorraine to cool slightly before slicing.

- It's delicious served warm or at room temperature.

Tips:

- Have everything prepped before starting, this will ensure a more enjoyable experience and a better final product.

-Don't overwork the dough, play nice with gluten and it will give you a nice final product.

- Pre-baking the pastry ensures a crisp crust.

- Customise your quiche with fresh herbs or your favorite cheese for a unique twist.

Enjoy your homemade Quiche Lorraine, a true French classic, with these easy-to-follow steps and handy tips.

Buon appétito!