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A Classic Recipe: Quiche Lorraine

Quiche Lorraine is a timeless dish that delights the palate with its rich flavours and creamy texture. Originating from the Alsace region of France, this savoury tart combines a buttery pastry crust with a delicious filling of eggs, cream, cheese, and, traditionally, crispy bacon or lardons. Perfect for brunch, lunch or even a light dinner, Quiche Lorraine is not only simple to make but can also be served hot or cold, making it a versatile addition to any meal.

Ingredients

For the Pastry Crust:

• 225g plain flour
• 115g unsalted butter, chilled and diced
• A pinch of salt
• 1-2 tablespoons cold water

For the Filling:

• 200g lardons or diced bacon
• 3 large eggs
• 300ml double cream
• 100g grated Gruyère cheese (or a mix of your choice)
• Salt and freshly ground black pepper
• A pinch of nutmeg (optional)

Method

1. Making the Pastry:

   • Begin by preheating your oven to 180°C (fan oven) or 200°C (conventional oven).
   • In a mixing bowl, combine the plain flour and a pinch of salt. Add the chilled, diced butter and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs.
   • Gradually add cold water, one tablespoon at a time, mixing until the dough comes together. Wrap the dough in cling film and chill in the fridge for at least 30 minutes.

2. Prepare the Filling:

   • While the pastry is chilling, fry the lardons or bacon in a large frying pan over medium heat until crispy. Remove from the heat and set aside to cool.
   • In a bowl, whisk together the eggs and double cream. Stir in the grated cheese, and season generously with salt, pepper, and a pinch of nutmeg if you like.

3. Assembling the Quiche:

   • Once the pastry has chilled, roll it out on a lightly floured surface to fit a 23cm (9 inch) tart tin. Trim the edges and prick the base with a fork to prevent it from puffing up during baking.
   • Line the pastry with baking parchment and fill it with baking beans or rice. Bake in the preheated oven for about 15 minutes, then remove the beans and parchment and return to the oven for another 5-7 minutes until lightly golden.

4. Final Assembly:

   • Sprinkle the cooked bacon evenly over the base of the pastry case, then pour the egg and cream mixture over the top.
   • Bake the quiche in the oven for 25-30 minutes, or until the filling is set and lightly golden on top. To check if it’s ready, insert a knife; it should come out clean.
5. Serving:
   • Allow the quiche to cool for a few minutes before slicing. It can be enjoyed warm or at room temperature, paired with a fresh salad for a complete meal.

Tips and Variations

• Cheese Options: While Gruyère is traditional, feel free to experiment with other cheeses such as cheddar, goat cheese, or even Feta for a distinct flavour.
• Vegetarian Version: Swap the bacon for sautéed mushrooms, spinach, or a mix of seasonal vegetables to create a delicious vegetarian quiche.
• Herb Infusion: Adding fresh herbs like thyme or chives can elevate the flavour profile of your quiche.
• Storage: Leftover quiche can be stored in the refrigerator for up to three days and can be reheated in the oven or enjoyed cold.

Quiche Lorraine embodies the essence of French cuisine with its simplicity and elegance. Whether you’re hosting a gathering or simply enjoy a delightful home-cooked dish, this recipe is sure to impress. So gather your ingredients, and get ready to savour the comforting flavours of Quiche Lorraine!