Quiche Lorraine

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.

Ingredients

  • Shortcrust pastry
  • 6 rashers of bacon (we used smoked)
  • 3 large eggs
  • 150ml double cream
  • Salt and pepper
  • Freshly grated nutmeg

Method

  1. Put the pastry in a tin (we just used a small round cake tin) and blind bake it.
  2. Cut the bacon into small pieces and fry.
  3. Beat the eggs and double cream in a bowl, then season with the salt, pepper and nutmeg.
  4. Put the pieces of bacon onto the base of the pastry case.
  5. Pour the egg and cream mixture over the bacon.
  6. 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!