Today’s recipe is from one of my favourite cookbooks. For me quiche Lorraine is one of those timeless classics and makes a great dinner recipe. I love this recipe from TV chef and cookbook author Rachel Khoo. Rachel’s recipe is really simple to prepare and uses just a handful of ingredients. I love serving the quiche with some fresh, crunchy salad which has been mixed together with dijon vinaigrette. If you want to master perfect shortcrust pastry and the perfect quiche lorraine then you need to try this recipe!
Recipe inspiration from The Little Paris Kitchen by Rachel Khoo
Shortcrust Pastry –
90g softened unsalted butter
1 teaspoon sugar
Large pinch of salt
180g plain flour, sifted
2 large free-range egg yolks
2-4 tablespoons ice cold water
Quiche Lorraine Filling –
300ml double cream
150g good-quality bacon lardons or pancetta
4 eggs plus two egg yolks
Salt and white pepper, to taste
1. To make the pastry: Start by creaming the butter, sugar and salt together until light and just combined. Add flour, egg yolks and the ice cold water and combine together using a spoon. Wrap the dough in cling film and chill in the fridge for at least an hour or overnight if you can. Take out of fridge half an hour before you want to use it – this will make it easier to roll! Roll the pastry out to fit a 23cm fluted tart/quiche tin and gently press into the tin. Then trim away any excess pastry, brush the base with some egg white and chill in the fridge whilst you make the filling.
2. To make the filling: Fry the bacon in a frying pan or bake until crispy in the oven. Scatter evenly in the pastry case. Whisk together the eggs, egg yolks, cream and season with salt and pepper. Pour the mixture into the pastry case and bake at 170 degrees Fan/190°C/375°F/Gas Mark 4 for 40-45 minutes or until golden on top.
3.Serve the quiche hot or cold. It’s really enjoyable served with a dressed salad.
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