HH Cookshop Recipes (2017) - Quiche Lorraine

a recipe for success

Quiche Lorraine

Prep Time: 50minutes Cooking Time: 25-30minutes Oven temp: 220°C/200°C Fan/7 Gas Serves: ?-? people

To make the pastry, pour the flour in to a large mixing bowl, using your fingertips rub in the margarine, keep rubbing together until the mixture resembles fine breadcrumbs. Add three tablespoons of cold water to the mixture until the pastry comes together in a ball. Lightly flour your work surface and roll the dough out until it’s about 20cm in size. Line your loose-bottomed pastry tin with the dough, trimming off any overhanging pastry with a sharp knife. Chill in the fridge for 30 minutes. Preheat the oven . Prick the bottom of the pastry case with a fork, to prevent air bubbles from forming, then line the base and sides with baking parchment and place baking beans on top. Bake for 10 minutes in the oven. Remove the baking parchment and beans and bake for a further 10 minutes or until the pastry base is lightly golden. Reduce the oven temperature to 180°C/gas mark 4. In a saucepan sauté the bacon for five minutes, then add the onion, spinach and plum tomatoes to the pan. Once cooked add the fried ingredients to the bottom of the pastry case. In a bowl, combine the eggs, cream, salt and pepper, grated cheese and pour in to the pastry case. Bake for 25 – 30 minutes or until the quiche is golden brown or just set.

Ingredients For the filling 175g unsmoked streaky bacon rashers

1 onion (peeled and chopped) 125g Gruyère cheese (grated) 2 large eggs 250ml single cream 200g spinach 100g plum tomatoes (halved) Salt and freshly ground black pepper For the pastry 175g plain flour, plus extra for dusting 85g hard block margarine or chilled butter (cubed)

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