Saturday, 5 January 2013
How to make Quiche Lorraine
This is definitely not a recipe for the calorie-control minded person. We are building up a bit of an egg mountain at the moment so we are trying out lots of egg recipes. So last night I made 2 quiches, which also give us the chance to use up some of the bacon from our Tamworth pig.
To make the pastry, use 175g plain flour, 100g butter and the yolk of an egg with 4 tablespoons of water. Roll out the pastry and put it in a flan dish. Put a sheet of baking parchment over it and fill it with ceramic baking beans and bake for 15 minutes.
Chop 300g bacon amd lightly fry it for about 3-4 minutes. Then put it into the flan case (having of course removed the parchment and beans!). Chop 50g hard cheese (I used parmesan) and scatter it over the bacon.
Then beat together 200ml creme fraiche, 200ml double cream (I did warn about calories!) and 4 eggs along with the white from the egg which supplied the yolk for the pastry. Pour the mix into the flan dish over the bacon and cheese. Then grate some parmesan over the top and put into the oven for 25 minutes.
The quiche can be eaten hot or cold. We had ours cold with salad.
I am going to attempt a lower calorie version soon without the cream. I'll tell you how I get on.