Ari came to the window of my car and dropped a small foil packet into my lap saying very quickly that she wanted me to taste last night’s supper ….
I nearly forgot about it until I felt quite hungry an hour later and returned to my car for my food supplies. I knew it would be something delicious as she is a fantastic cook. And I was certainly not disappointed in any way….. a slice of a really good home made Quiche Lorraine with great pastry and filling.
Today she sends me a photo recipe of her own quiche and tells me that the recipe is by Angela Nilsen who used to be editor of BBC Good Food Magazine . I will certainly be using this recipe in the future. Quiche Lorraine is such a classic dish, hot or cold, a light lunch or supper with a salad or even cut up into small party pieces !
You will need:
For the pastry
175g plain flour
100g cold butter, cut into pieces
1 egg yolk
For the filling
50g Gruyère cheese
200ml carton crème fraîche
200ml double cream
3 eggs, well beaten
For the pastry, put the flour, butter, egg yolk and 4 tsp cold water into a food processor. Using the pulse button, process until the mix binds.
Tip the pastry onto a lightly floured surface, gather into a smooth ball, then roll out as thinly as you can. Line a 23 x 2.5cm loose-bottomed, fluted flan tin, easing the pastry into the base with the help of your rolling pin.
Trim the pastry edges with scissors so it sits slightly above the tin (if it shrinks, it shouldn’t now go below the level of the tin). Press the pastry into the flutes, lightly prick the base with a fork, then chill for 10 mins. Put a baking sheet in the oven and heat oven to 180C.
See my instructions for baking blind
While the pastry cooks, prepare the filling.
Heat a small frying pan, tip in the lardons and fry for a couple of minutes. Drain off any liquid that comes out, then continue cooking until the lardons just start to color, but do not allow to crisp. Remove and drain on paper towels.
Cut three quarters of the cheese into small dice and finely grate the rest. Scatter the diced cheese and fried lardons over the bottom of the pastry case.
Using a spoon, beat the crème fraîche to slacken it then slowly beat in the double cream. Mix in the beaten eggs. Season (you shouldn’t need much salt) and add nutmeg. Pour three-quarters of the filling into the pastry case.
Half-pull the oven shelf out and put the flan tin on the baking sheet. Quickly pour the rest of the filling into the pastry case – you get it right to the top this way.
Scatter the grated cheese over the top, then carefully push the shelf back into the oven. Lower the oven to 190C/fan 170C/gas 5.
Bake for about 25 mins, or until golden and softly set (the centre should not feel too firm).
Let the quiche settle for 4-5 mins, then remove from the tin.
Serve freshly baked, although its also good cold.
For my tip of the day for pastry leftovers, do have a look at my previous posting on Cheese and Chive Biscuits