Quiche Lorraine
A renowned specialty Lorraine, boasting a buttery pastry filled with creamy custard, savoury bacon, and cheese, baked until golden.
Shortcrust pastry (1 quiche)
450g Plain flour
225g Butter
6g Salt
75ml Water
1 Old Cotswold legbar egg (Clarence Court)
With the paddle attachment mix: flour, butter and salt to crumb stage. Then add the water and egg over a medium speed.
As soon as the mix has come together turn the machine off and finish by hand. It’s very important not to overwork shortcrust pastry.
Roll to the thickness of a pound coin. Line a buttered/floured quiche mould. Prick with a fork and blind bake at 200C for 15 minutes. (use rice or baking beans to stop the pastry from rising)
Remove the rice, egg wash and place back in the oven for another 5 minutes or until the pastry has a nice brown colour.
Quiche (1 quiche)
4 Old Cotswold legbar egg (Clarence Court)
3 Old Cotswold legbar egg yolks (Clarence Court)
1 x Large onion
200g Lardons (ventreche pancetta)
475g Whipping cream
85g Gruyere (grated)
1/4tsp Nutmeg
Salt+pepper
Start by mixing your quiche egg mix: eggs, yolks, cream, seasoning and nutmeg. Whisk until combined but done aerate.
Cut your pancetta into lardons and colour in a pan until browned and slightly crisp. Remove lardons from the pan and add the diced onions. Cook the onions slowly until completely soft.
Put the onions in the base of the quiche, followed by the cooked lardons and finally the grated cheese. Pour over the egg mix, not all the way to the top, leave the last top up for when the quiche is in the oven.
Turn the oven down to 130C. Cook the quiche for 20-25minutes or until the egg has just set. It will puff slightly and go nicely golden on top. Leave to stand but eat while it’s still warm for the best quiche!
