Mary Berry's amazing Quiche Lorraine recipe.
Quiche is a great classic French Food and comes from the German word kuchen, which means cake. Originating from the Lorraine region of France, Quiche Lorraine dates back to the 16th century.Ingredients
Traditionally made of bread dough, smoked pork breast, eggs and fresh cream. It would appear that the cheese was added to the preparation well afterwards and in recent years the dough was replaced by shortcrust pastry or pie-crust pastry.
For the pastry:
- 175g (6oz) unsmoked streaky bacon rashers, rinds removed, cut into strips
- 1 onion, peeled and chopped
- 125g (4½ oz) Gruyère cheese, grated
- 2 large eggs
- 250ml (9fl oz) single cream
- Salt and freshly ground black pepper
- 175g (6oz) plain flour, plus extra for dusting
- 85g (3oz) hard block margarine or chilled butter, cut into cubes
- First make the pastry: tip the flour into a large mixing bowl.
- Add the margarine or butter and rub in gently with fingertips until the mixture resembles fine breadcrumbs.
- Add 3 tablespoons cold water until the pastry comes together in a ball.
- Roll out the dough on a lightly floured surface and use it to line a 20cm (8in) loose-bottomed flan tin. Ideally, use a fluted tin. Chill in the fridge for 30 minutes.
- Meanwhile, preheat the oven to 220˚C.
- Prick the pastry case all over with a fork, to prevent air bubbles forming during baking.
- Line the base and sides with baking parchment and weigh it down with baking beans.
- Place on a baking sheet and bake for 10 minutes.
- Remove the beans and paper and bake the empty case for a further 10 minutes, or until the base is lightly browned. Trim off any overhanging pastry.
- Reduce the oven temperature to 180˚C.
- Crisp the bacon in a sauté pan over a medium heat for 10 minutes.
- Transfer to the cooled pastry case with a slotted spoon. Leave the juices in the pan.
- Place the onion in the pan and cook over a medium heat for 8 minutes or until golden. Add to the quiche and top with the cheese.
- In a bowl, combine the eggs, cream, salt and pepper, then pour into the quiche.
- Bake for 25-30 minutes until golden and just set. Be careful not to overcook the quiche, or the filling will become tough and full of hole.
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