Quiche Lorraine
This luscious bacon and egg tart is a delightful savory treat that combines a flaky pastry base with a creamy and rich custard filling, studded with smoky bacon pieces. Perfect for brunch or a special breakfast, each bite offers a delicious blend of flavors that will surely leave you wanting more.
— Constant Cookbook
Ingredients
- 60g/2oz butter
- 60g/2oz lard
- 200g/7oz self-raising flour
- pinch salt
- 2-3 tbsp ice-cold water
- 8-10 thin rashers good quality smoked streaky bacon
- 4 free-range egg yolks
- 3 free-range eggs
- 400ml/14fl oz whipping cream
- salt and freshly ground white pepper
- freshly grated nutmeg
Instructions
- For the pastry, place the butter, lard, flour and salt into a food processor. Pulse the mixture until it resembles coarse breadcrumbs.
- Place the pastry into a mixing bowl and, using a round-bladed knife, stir in enough water to bind the mixture together. Lightly knead the dough until well amalgamated, dust with flour and slip into a plastic bag. Chill in the fridge for 30 minutes before using.
- Preheat the oven to 180C/160C Fan/Gas 4 and warm a baking sheet.
- Roll out the pastry as thinly as possible. Line a 20cm/8in wide by 4cm/1½in deep tart tin and lightly prick the base of the pastry with a fork all over. Place onto a baking tray, line with greased aluminium foil and baking beans and bake blind for 15-20 minutes.
- Remove the baking beans and foil. Place the tart case back into the oven and cook for a further 10 minutes, or until it is pale golden, crisp and cooked through.
- Fry the bacon in a dry, non-stick frying pan for 1-2 minutes, or until crisp. Drain onto kitchen paper and spread out evenly over the base of the cooked tart case.
- Whisk the egg yolks and whole eggs together in a bowl. Stir in the cream and season with salt, pepper and nutmeg. Pour the mixture into the pastry case and cook for 30-40 minutes, or until nicely puffed and the surface of the custard is pale golden and just set.
- Eat warm, or at room temperature.
Cook Time
30M
Prep Time
PT1H
Yield
Serves 6
Comments
No comments found.