Get a taste of France with this traditional homemade quiche.
I lived in Paris for a year and discovered the amazing food in brasseries – simple salads, quiches, and other hearty French dishes served with a good glass of red wine. This recipe comes from one of my favourite cousins, Dodo, who is even more passionate about cooking than me. It always reminds me of my days spent in those Paris brasseries, eating tasty food!
Enjoy!
quiche lorraine
Ingredients
Pastry
250g white flour
125g unsalted butter, room temperature
1 egg
50g water
½ tsp salt
Filling
100g smoked bacon, diced
100g gruyere cheese, shredded, or any yellow cheese (I use cheddar, as gruyere is not easy to find where I live)
2 whole eggs
2 egg yolks
250ml full fat milk
250g crème fraiche
salt and black pepper
To serve: green salad with a dressing of mustard, olive oil, lemon juice or white wine vinegar, salt and pepper
Method
1. First prepare the pastry: blitz all pastry ingredients together in a blender, then shape into a ball with your hands. Wrap the pastry in cling film and let it chill in the fridge for 30 min.
2. Meanwhile mix together the eggs, milk, crème fraiche, salt and pepper.
3. Preheat the oven to 200C.
4. Grease a round pie form and coat the bottom and sides with some flour.
5. Roll out the chilled pastry to 0.5cm thickness. Carefully line the pie form with the pastry (you can use the rolling pin to help you with this – roll the pastry around the pin, then carefully unroll it over the pie dish).
6. Poke the bottom of the pastry with a fork. Trim the extra pastry from around the pie form (you can also do this after the quiche has baked, if you want).
7. Spread the bacon and cheese on the pastry base.
8. Carefully add the egg mixture.
9. Put the pie form on the lowest rack in the oven and bake it for 45 to 60 min.
10. Serve it with a green salad with a dressing of mustard, olive oil, lemon juice or white wine vinegar, salt and pepper. And don’t forget a glass of red wine!
Tips & cheats
This recipe is very easy to adapt - here are some ideas:
1. Veggie quiche: substitute bacon with leek and you’ll have a meatless quiche. Sautee the leek in a bit of olive oil and butter, add a pinch of herbs de Provence and use this instead of bacon in the recipe above.
2. Leek and bacon: Leek sautéed as above, added to the bacon, cheese and egg mixture.
3. Leek (or spinach) and salmon: instead of bacon, add sautéed leek (or blanched spinach) and diced fresh salmon to the quiche mixture.
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