Back in the days before we "got into" cooking, my token lazy dinner was to buy a supermarket ready made quiche and serve it up with a jacket potato. I decided to revisit this staple, but this time I'd do it from scratch.
For the pastry, I just made a simple shortcrust using the technique I'd been taught at John Whaite's Kitchen. For the recipe, I turned to The French Chef Cookbook, written by the master herself... Julia Child. Her recipe for Quiche Lorraine is incredibly simple and well worth trying.
- Shortcrust pastry
- 6 rashers of bacon (we used smoked)
- 3 large eggs
- 150ml double cream
- Salt and pepper
- Freshly grated nutmeg
- Put the pastry in a tin (we just used a small round cake tin) and blind bake it.
- Cut the bacon into small pieces and fry.
- Beat the eggs and double cream in a bowl, then season with the salt, pepper and nutmeg.
- Put the pieces of bacon onto the base of the pastry case.
- Pour the egg and cream mixture over the bacon.
- Bake in the oven at 190℃ for 25 – 30 minutes until golden.
(Julia also suggest dotting the top with pieces of butter, but we didn't find this necessary)
We had a minor disaster when the filling leaked out through a crack in the pastry, but it was only a washing up incident and not enough to spoil the flavour! End result was a beautifully light and delicious quiche far better than any I'd get in the supermarket!