This is a simple and tasty recipe for a classic Quiche Lorraine. The custard filling is so tender it practically melts on your tongue. I probably could have cooked my quiche for a little longer to get prettier looking slices, but I was afraid of toughening up the custard. Serve with a simple salad for a lovely little meal.
Ingredients for pastry:
100g butter, chilled and cubed
Pinch of salt
1 egg, beaten
Ingredients for filling:
4 oz chopped onion
4 oz bacon, chopped
2 large eggs + 1 egg yolk
½ pint (300ml) cream
3 oz (85g) grated cheddar cheese or Gruyére cheese
¼ oz Parmesan cheese, grated
1 teaspoon chopped parsley
2 teaspoons chopped chives
Salt and freshly ground pepper
Flan ring or deep quiche tin, 72 inch (19cm) diameter x 13 inch (3mm) high
1. First make the pastry. Put the flour, butter and salt in a food processor and process briefly. Add half the beaten egg and continue to process. Add a little more egg if mixture needs a bit more moisture to come together. Turn dough out onto a floured surface and, with your hands, flatten out the ball of dough until it is about 2cm thick. Wrap dough in plastic wrap and refrigerate for 30 minutes. Roll out on a floured surface and line a 9 or 8 inch pie plate.
2. Bake pastry shell at 180℃/350℉ for 20-25 minutes.
3. Meanwhile, cook bacon in a skillet until crisp, remove then add the onions and cook gently for about 10 minutes. Cool.
4. Whisk the eggs, add the cream, herbs, cheese, bacon and onions. Season with salt and pepper.
5. Pour the filling into the baked pastry shell. Bake for 30-40 minutes, or until the center is just set and the top golden.
Serve warm with a green salad.
Recipe slightly adapted from Ballymaloe Cookery Course Cookbook By Darina Allen
I stumbled upon this song while checking out other bands on Soundcloud. “I’m Not Coming Back” has my name written all over it from the first strums of guitar, to the claps, to the build up and down from that catchy as all get-out chorus. Fantastic.