Quiche Lorraine Recipe
You can serve quiche hot or cold, by itself or with a salad, on a plate or at a picnic. You can make it fancy or simple, there are not many rules in pie making, so trust your taste buds but don’t use too many ingredients.
Here is my take on the french version of Quiche Lorraine, with simple homemade crust and tasty gruyére.
Quiche Lorraine
Crust
200 g (7 ounces) plain flour
1 tsp salt
85 g (6 tbsp) unsalted butter ice-cold and cut into pieces
5 tbsp ice-cold water
1. In a food processor mix together flour and salt
2. Add the butter and pulse the mixture until it looks like coarse sand
3. Add the cold water, one tbs at a time, pulsing until the dough sticks together
4. Flatten the dough into a disk, wrap in plastic and chill for 1-12 hours
Filling
140 g pancetta or bacon
100 g grated gruyére
5 eggs
3 dl (1.2 cup) heavy cream
freshly ground black pepper
1. Heat the oven to 180°C (350°F)
2. Cut into pieces and cook the pancetta or bacon until crispy
3. Whisk together eggs, cream and pepper
4. Take the pastry out of the fridge and roll into 25 cm in diameter and 5 mm thick circle
5. Press the pastry into a ca 24 cm pie dish
6. Sprinkle the cheese and now fried pancetta over the bottom of the quiche
7. Pour the egg mixture over
8. Bake for 45-50 minutes
