There are certain meals that I like to prepare for my family, which I never tire of preparing, or eating for that matter. Quiche Lorraine is one of those meals.
Yes, I know, quiche is out of fashion, having its height of popularity during the 1970’s and early 1980’s, but what can I say? I’m just an old fashioned person! I also favour wood grained furniture and flannelette pyjamas, but are they fashionable…..? No, I don’t think so.
Whilst watching the cooking channel on television recently, chef and restauranteur Rick Stein made the comment that following fashions in food is silly really. If you were to eat only the fashionable foods look how much great food you would be missing out on!
I agree wholeheartedly with Rick Stein, especially so where quiche is concerned.
My recipe is so easy to make (and yes, I have been making this very same quiche since the late 70’s!) The pastry is smooth and easy to work with and there is no need to “blind bake” the pastry case before adding the filling.
Quiche is so versatile. It is a wonderful choice for Sunday brunch, a perfect accompaniment for a picnic lunch and is equally satisfying served as part of your main dinner at the end of the day.
Enjoy your quiche….and enjoy being fashionably unfashionable, just like me! 🙂
Quiche Lorraine
Preheat oven to 190 degrees C.
Pastry ~
1 ½ cups plain flour
Pinch of salt
1 egg
60g butter
3 tablespoons water
Sift the flour and salt into a bowl. Rub in the butter until the mixture resembles breadcrumbs.
Add the egg and water and mix together to form a dough. Knead lightly on a floured board, then wrap and chill for 30 minutes or until required.
Roll out the pastry to fit a 20 or 23 cm fluted pie plate or tin. Press the pastry well into the fluted edge. Trim the pastry level with the top of the plate, being careful not to stretch the pastry as you trim the edges.
Filling ~
5 rashers of bacon
4 eggs
½ a cup of milk
¾ cup of cream
Pinch of salt and nutmeg
½ a cup grated cheese.
Chop the bacon into small pieces and fry in a small frypan. Drain away the fat and sprinkle bacon into the bottom of the pastry case, along with the grated cheese.
In a bowl, whip together the eggs, milk, cream, salt and nutmeg. Carefully pour over the top of the bacon and cheese.
Bake in the preheated oven for approximately 40 minutes, or until the egg mixture is firm and golden.
In My World 