Quiche Lorraine

Name: Quiche Lorraine
Prep time: 40 min
Cook time: 50 min
Total time: 1 h 30 min
Yield: Serves 6
Cuisine: French
Ingredients: 2 eggs; 70 g butter, cut into small pieces; 2 egg yolks, lightly beaten with 2 tbsp cold water; 100 ml double cream; 300 g thick-cut smoked bacon, cubed; sea salt; 250 g flour; freshly ground black pepper; 55 g lard, cut into small pieces; olive oil

Preparation info

Serves
6

Difficulty
Medium
Ready in
1 hr 30

Appears in

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

About

This is the original quiche, and once you have tasted the home-made variety you will never want to buy another one again. It is best served just warm (not hot), to bring out the creaminess of the filling and the contrast of textures.

Ingredients

For the pastry

250 g flour
70 g butter, cut into small pieces
55

Europe
France
Pie
Mediterranean

Method

To make the pastry, put the flour in a bowl, add the butter and lard, and rub together with your fingertips until the mixture resembles breadcrumbs. Using a round-bladed knife in a cutting motion, combine the beaten egg yolks with the mix until a pastry ball forms. Turn out on a lightly floured surface and quickly knead until the pastry is even and smooth, then wrap and chill for 30 minutes.