Quiche Lorraine

Quiche Lorraine is one of the most famous recipes for a savoury tart. Popular due to it’s great taste, simplicity and the fact you don’t need to any fancy cookware to make the dish. In its homeland of Alsace, in France, the filling relies totally on bacon and cream for its flavour. In this recipe crème fraîche replaces the cream and a little Gruyère cheese–sometimes used in the traditional recipe–enhances the flavour.
Serves 6–8

Pastry:

• 225g (2 scant cups) plain flour
• 125g (1 stick) firm butter, diced
• 1/4 teaspoon salt
• 8 teaspoons semi skimmed milk

Filling:

• 1 teaspoon vegetable oil
• 250g (9oz) smoked bacon, trimmed of fat
• 4 medium eggs
• 250 ml(1 cup) low fat crème fraîche
• 125ml (½cup) semi skimmed milk
• 2 good pinches grated nutmeg
• 125g (4oz) Gruyère cheese, cut into small dice
• Little salt
• Freshly ground black pepper

Method

Oven: 180ºC/ 350ºF, Gas 4, Pre–heated and 160ºC/325ºF, Gas 3 (Fan oven 170ºC and 150ºC)

1. For the pastry put the flour, diced butter and salt into a mixing bowl. Rub the butter into the flour until the consistency resembles fine breadcrumbs. Sprinkle the milk over the top and mix until it comes together to a firm dough. Knead on a floured surface for a few seconds until the texture is smooth. Cover in cling wrap and rest in the kitchen for 15–30 minutes.

2. On a lightly floured surface roll the pastry into a circle large enough to line the base and sides of the dish. Using the rolling pin as a support, lower the circle of pastry into the dish, pressing it gently over the base and into the wall flutes. Trim away excess pastry from the top edge. Transfer to the refrigerator for a minimum of 30 minutes (this helps prevent shrinkage of the pastry when it goes into a hot oven)

3. Remove the dish from the refrigerator and prick all over the base with a fork. Line with a piece of aluminium foil or greaseproof paper and fill with Le Creuset ceramic baking beans (or dried beans). Bake for 12 minutes at the higher temperature, then remove the paper and beans and bake for a further 2 minutes. Reduce the oven temperature to the lower setting.

4. While the pastry is baking prepare the filling. Cut the bacon into small pieces. Heat a frying pan with 1 teaspoon of oil smeared over the base (non stick is ideal.) Fry the bacon gently until it is just beginning to colour, but not brown. Lift out and drain on paper towels.

5. Beat together the eggs, crème fraîche, milk and nutmeg with a little salt and pepper.

6. Scatter the bacon and diced cheese into the pastry case and slowly pour over the egg mixture. Carefully transfer the quiche back to the oven and bake for 25–30 minutes until the filling is just set and pale golden brown on top.

Allow the quiche to cool in the dish for 10–15 minutes, it is best served warm.