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Before you jump to Quiche Lorraine recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.
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We hope you got insight from reading it, now let’s go back to quiche lorraine recipe. You can cook quiche lorraine using 12 ingredients and 8 steps. Here is how you do it.
The ingredients needed to prepare Quiche Lorraine:
- Prepare 225 g plain flour
- Prepare Pinch fine salt
- Prepare 60 g cold unsalted butter, cut into roughly 1cm dice
- Use 60 g cold lard, cut into roughly 1cm dice
- Get 3-5 tbsp very cold water
- Take 175 g streaky bacon rashers, rinds removes, cut into strips
- Provide 1 onions, peeled and chopped
- Provide 125 g Gruyere cheese, grated
- You need 2 large eggs
- You need 250 ml single cream
- Take Salt & freshly ground black pepper
- Take Freshly ground nutmeg
Instructions to make Quiche Lorraine:
- First make the pastry: put the flour into a bowl and mix in the salt. Add the butter and lard and run into the flour with your fingertips until the mixture resembles fine breadcrumbs.
- Now work in just enough cold water to bring the dough together. When it begins to stick together, gently knead it into a ball, but be careful not to over work it. Wrap in cling film and chill in the fridge for around 30 minutes, while you make the filling.
- Crisp the bacon in a pan over a medium heat for 10 minutes. Transfer to a plate with a slotted spoon. Leave the juices in the pan.
- Place the onions in the pan and cook over a medium head for 8 minutes, or until golden. Transfer this to a separate plate. Leave to cool.
- Heat your oven to 200 degrees fan and have ready a 23cm fluted loose-based tart/flan tin, 3.5cm deep.
- Roll out the pastry onto a lightly floured surface to a 3mm thickness and use it to line the tart tin, leaving the excess hanging over the edge. Keep a little uncooked pastry back in case you need to pack any cracks later. Prick the pastry base with a fork. Line the pastry with baking parchment or foil and then fill with baking beans, or uncooked rice or lentils.
- Bake blind for 15 minutes, then remove the parchment and baking beans and return the pastry to the oven for about 8 minutes, or until it looks dry and faintly coloured. Trim away the excess pastry for the edge. Use a tiny bit of the reserved raw pastry to patch any cracks or holes if needed. Turn the oven down to 180 degrees.
- Place the cooled bacon into the pastry case, then the onions, then top with the cheese. In a bowl, whisk gentle together the eggs, cream, salt & pepper to combine, then pour into the quiche. Top this with some freshly ground nutmeg. Bake for 25-30 minutes until golden and just set. Be careful not to overcook, or the filling will become tough and full of holes.
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