Quiche Lorraine (Bacon Quiche)
Quiche Lorraine or Bacon Quiche is French flan pastry with a cheese, custard filling and is one of the best known tarts or pies. It is available in every nook and corner of France.and in many other places that serve continental food. It is very versatile and can be served as a snack, a starter or even as the main part of the meal.
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| 8 slices |
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Quiche Lorraine or Bacon Quiche is French flan pastry with a cheese, custard filling and is one of the best known tarts or pies. It is available in every nook and corner of France.and in many other places that serve continental food. It is very versatile and can be served as a snack, a starter or even as the main part of the meal.
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Ingredients
Rich Short Flan Pastry
- 200 g flour
- 1 tsp castor sugar
- pinch salt
- 120 g firm butter
- little cold water
Filling
- 150 g grated cheese
- 50 g grated paneer/ricotta cheese
- 200 g cream
- 5 large eggs
- 100 g bacon
Seasoning
Servings: slices
Instructions
- This tender buttery French flan pastry should be mixed quickly without much handling
- Sift flour salt and sugar.
- Cut butter into ½ inch pieces and rub lightly into flour. Sprinkle a little water.
- Place dough on a floured marble slab and using the bottom of your palm, press the pastry little at a time till it is about 6’’long, Gather into a ball, cover and rest in fridge for a few hours
- Roll out the pastry to fit the loose bottom base of an 10” tart pan with an inch or more to spare.
- Lift the pastry on to the oiled base of the pan and fit into the oiled, outer fluted part of the pan
- Gently press the pastry with your thumb and fingertips to cover the sides and base of the pan perfectly. Rest the pastry for at least 30 minutes.
- Sprinkle grated cheese and paneer /ricotta over the base.
- Cut the bacon into pieces and sauté in a pan for a minute. Arrange over the cheese.
- Make a custard with beaten eggs, cream and seasoning of salt, white pepper and grated nutmeg.
- Pour over the rest of the filling.
- Bake for 30 minutes or until the pastry and filling is cooked.
Recipe Notes
This recipe is for a 10 inch fluted loose bottom flan tin.