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Quiche Lorraine

2014-09-22

Recipe Info

  • Servings : 4
  • Prep Time : 20m
  • Cook Time : 50m
  • Ready In : 1:10 h

Delicious pastry

Ingredients

  • 175g Plain Flour, plus extra for dusting
  • 1 pinch of salt
  • 75g butter, plus extra for greasing
  • 250g Cheddar, grated
  • 200 grams Bacon, chopped
  • 5 eggs, beaten
  • 100ml Milk
  • 200ml Cream

Method

Step 1

To make the pastry, sift the flour together with a pinch of salt in a large bowl. Rub in the butter until you have a soft breadcrumb texture. Add enough cold water to make the crumb mixture come together to form a firm dough, and then rest it in the fridge for 30 minutes.

Step 2

Roll out the pastry on a light floured surface and line a 22cm/81⁄2 inch well-buttered flan dish. Don’t cut off the edges of the pastry yet. Chill again. Preheat the oven to 190°C Remove the pastry case from the fridge and line the base of the pastry with baking parchment and then fill it with baking beans. Bake blind for 20 minutes.

Step 3

Remove the beans and parchment and return to the oven for another five minutes to cook the base. Reduce oven temperature to 160°C

Step 4

Sprinkle the cheese into the pastry base. Fry the bacon pieces until crisp and sprinkle over the cheese.

Step 5

Combine the eggs, milk and cream in a bowl and season well. Pour over the bacon and cheese. Bake for 30-40 minutes or until set. Remove from the oven and allow to cool and set further. Trim the pastry edges to get a perfect edge and serve in wedges with salad.

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