Quiche is a French tart consisting of pastry crust filled with savoury custard and pieces of cheese, meat, seafood or vegetables. The best-known variant is quiche Lorraine, which includes lardons or bacon and usually cheese. Quiche can be served hot or cold. It is popular worldwide.
INSTRUCTION
For the pastry, sift the flour into a bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in just enough water to bind the mixture to a firm dough.
Roll out the dough on a lightly floured surface to a round slightly larger than a 23-cm / 9-inch loose-based round tart tin, 3 cm / 1 1/4 inches deep. Lift the pastry onto the tin and press it down into the fluteg edge, using the back of your finger. Roll the rolling pin over the edge of the tin to trim off the excess pastry. Prick the base all over with a fork. Chill in the refrigerator for at least 10 minutes to allow the pastry to rest and prevent shrinkage.
Preheat the oven to 200’C / 400’F / Gas Mark 6 and preheat a baking tray. Place a sheet of baking paper in the pastry-lined tin. Fill with baking beans to weigh it down. Place on the baking tray and bake in the preheated oven for 10 minutes. Remove the paper and beans and bake for a further 10 minutes.
For the filling, melt the butter in a frying pan and cook the onion and bacon over a medium heat for about 5 minutes, stirring occasionally, until the onion is softened and lightly browned. Spread the mixture evenly in the hot pastry case and sprinkle with half the cheese. Beat together the eggs and cream in a small bowl and season to taste with pepper. Pour into the pastry case and sprinkle with the remaining cheese.
Reduce the oven temperature to 190’C / 375’F / Gas Mark 5. Place the quiche in the oven and bake for 25 – 30 minutes, or until golden brown and just set. Cool for 10 minutes before turning out.
INGREDIENTS
PASTRY
- 200 g / 7 oz Plain flour, plus extra for dusting
- 100 g / 3 1/2 oz Salted butter
- 1 – 2 tbsp Cold water
FILLING
- 15 g / 1/2 oz Butter
- 1 Small onion, finely chopped
- 4 Lean streaky bacon rashers, diced
- 55 g / 2 oz Gruyere cheese or Cheddar cheese, grated
- 2 Eggs, beaten
- 300 ml / 10 fl oz Single cream pepper
Making & Baking 