Quiche Lorraine
This savory quiche is a delightful blend of buttery pastry filled with a rich mixture of eggs, pancetta, crème fraîche, and Gruyère cheese, all baked together to create a creamy and flavorful dish. Perfect for a cozy brunch or a light dinner, this quiche is sure to impress with its golden crust and irresistible aroma. Serve it warm or cold alongside a fresh green salad for a satisfying meal that will leave everyone asking for seconds.
— Constant Cookbook
Ingredients
- 180g/6¼oz plain flour
- 100g/3½oz cold unsalted butter
- 50g/2oz parmesan
- 2 tsp thyme
- 1 free-range egg yolk
- 1 tsp chilled water (more if needed)
- 3 free-range eggs
- 150g/5¼oz pancetta
- 250ml/9fl oz crème fraîche
- 150g/5¼oz Gruyère
- freshly ground black pepper
Instructions
- Preheat the oven to 180C/160C Fan/Gas 4.
- For the pastry, sieve the flour into a mixing bowl. Add the butter, parmesan and thyme and rub into the flour until the mixture resembles breadcrumbs.
- Add the egg yolk and the water and mix to form a firm dough. Wrap the dough in cling film and place in the fridge for 30 minutes.
- On a floured surface, roll out the pastry to fit one large flan tin. Line the tin with the pastry, then place a circle of baking paper over the pastry and fill with baking beans.
- Transfer to the oven and bake for 15 minutes. Remove the beans and paper and return to the oven for five minutes.
- For the filling, place all the ingredients (except 50g/2oz of the Gruyère) into a large bowl and mix gently, to avoid filling the mixture with air.
- Spoon the filling into the pastry case and sprinkle the remaining Gruyère on top.
- Bake the quiche for 15 minutes, or until the filling is set. Serve hot or cold with a green salad.
Cook Time
30M
Prep Time
PT1H
Yield
4
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