Derek Still
Quiche Lorraine

    2:1 Shortcrust Pastry:
    250 g plain flour
    125 g unsalted butter (cold and chopped)
    1 egg yolk (save the white)
    water - chilled in freezer for a few minutes

    ½ cup sliced mushrooms (optional)
    1 cup finely chopped bacon
    ½ cup grated gruyere or parmesan cheese
    300ml thickened cream
    2 eggs
    2 egg yolks
    salt and pepper


    Making the pastry:
    1. Sift the flour into a food processor and add the chopped butter. Pulse until the mixture resembles breadcrumbs. Add egg yolk and about 2 or 3 tablespoons of chilled water and pulse again until the dough comes together in a smooth ball. DO NOT over process or over moisten. Wrap in glad-wrap place in the fridge for half an hour.

    2. Preheat oven to 180°C.

    3. Roll pastry on a lightly floured board and line a 26cm loose-bottomed fluted tart pan. Trim edge and return the pastry lined pan to fridge for 20 minutes.

    4. Place the tart pan on a large baking tray. This ensures easier and safer handling of the loose bottomed tart pan. Line pastry with baking paper and fill with pie weights or uncooked rice. Blind bake for 15 minutes.

    5. Remove base from oven and take out the paper and weights. Brush the pastry base with the eggwhite and replace in the oven for 5-10 minutes or until the egg white is thoroughly dry. This "seals" the base from the filling and helps to avoid soggy bases. Set the base to one side.

    The filling:
    6. Arrange mushrooms, if using - bacon, and cheese in base of pastry case.

    7. Combine the whole eggs, cream, egg yolks, and seasoning. Mix well. Pour egg mixture carefully over ingredients in pastry case.

    8. Bake in moderate oven 170 deg [20 degrees less if fan forced] for 25 -30 minutes or until set. Test the centre has cooked with a thin cake tester or tooth pick.


    Serve hot with vegetables of choice.
    Also nice cold with pickles and potato wedges the following day.
  • Quiche Lorainne 7-8-2103.JPG
Kim likes this.