Here is how the Quiche Lorraine turned out:
Ingredients for Quiche Lorraine
For the shortcrust
250 g plain flour, plus extra for rolling out.
125 g unsalted butter, chilled and diced
a pinch of salt
1 large egg yolk
2-3 tbsp water, chilled.
For the filling
1tbsp olive oil
2 shallots or onions, finely chopped
240g good-quality bacon, diced
400ml double cream
4 large eggs
a splash of lemon juice
50g cheddar cheese, grated
black pepper, freshly grounded
You will also need a 20cm tart tin or flash dish and baking beans
Put the flour, butter and salt into a bowl of a food processor with a metal blade.
Whizz using the pulse button until you have a breadcrumb consistency.
Add the egg yolk, whizz briefly, then add the water a tablespoon at a time until the dough comes together.
Turn onto a floured surface and work very briefly with your hands until smooth. Wrap in cling film and chill for at least half an hour before using.
(I used the hand method and combined everything by hand).
|Rolled out pastry|
|Pastry in case ready to chill for 15 minutes|
|pastry ready to be blind baked|
|grilled bacon for quiche|
|par boiled onions for quiche|
Mix the cream with the eggs, lemon juice and grated cheese, and season with freshly ground black pepper.
|Filling for quiche mixture|
|bacon and onions in pastry case|
|Filling in pastry case pre bake|