Chicken quiche lorraine

Name: Chicken quiche lorraine
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: French
Ingredients: 1 recipe quantity Celeriac Rémoulade or 1 recipe quantity Green Salad, to serve; 1 recipe quantity Celeriac Rémoulade or 1 recipe quantity Green Salad, to serve; 55 ml/1¾ fl oz/scant ¼ cup milk; 2 large eggs; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 2 thick smoked back bacon rashers, finely chopped; 80 g/2¾ oz mature strong Cheddar, such as Snowdonia Cheese Black Bomber, grated; 80 g/2¾ oz mature strong Cheddar, such as Snowdonia Cheese Black Bomber, grated; 200 ml/7 fl oz/scant 1 cup double (heavy) cream; 1 tbsp olive oil; 1 skinless chicken breast, finely diced; 2 tbsp unsalted butter, plus extra for greasing; 1 onion, finely diced; 1 tbsp milk; 2 eggs; 125 g/4½ oz/½ cup cold unsalted butter, diced; 250 g/9 oz/2 cups plain (all-purpose) flour, plus extra for dusting

Preparation info

Serves
6-8

Difficulty
Easy
Ready in
1 hr 20

Appears in

The Good Chicken Cookbook

By Marcus Bean

Published 2024

About

With the delicate balance of crisp pastry and soft egg filling, quiche makes a great light lunch. But please, no soggy bottoms - bake the case blind before filling, then serve it hot or cold. You can even freeze it. Pour any leftover filling into buttered ramekins and cook for half the time.

Ingredients

For the Pastry

250 g/9 oz/2 cups plain (all-purpose) flour, plus extra for dusting

Europe
France
Leftovers
Lunch
Pie

Method

Sift the flour into a bowl, then rub in the butter with your fingertips until the mixture resembles breadcrumbs. Make a well in the centre, add 1 egg and bring the mix together with your hands, adding 1 tablespoon water, if needed. Roll out on a lightly floured work surface until smooth. Wrap in cling film (plastic wrap) and chill for 10 minutes.

Heat the oil in a frying pan over a medi