Quiche Lorraine

Introduction & method

Quiche Lorraine is a classic French egg, cream and bacon flan. It's wonderful for a picnic, or as a light lunch with a bit of salad. It comes from the Lorraine region of France, and traditionally doesn't include things like cheese or onion. You can add those if you like, but then it wouldn't be a traditional quiche Lorraine.

Make the Pastry

Cut the butter into 1cm (about half an inch) cubes. Using your fingertips, rub it into the flour until the mixture resembles fine breadcrumbs. Add a few tablespoons of water and stir it in. Keep on adding water until the mixture comes together into a ball - be very careful not to add too much water. Tip the ball of dough out onto your worktop and lightly knead it - just enough to make it smooth. Wrap it in plastic film and place in the fridge to rest for half an hour.

Blind-bake the Pastry Case

Preheat your oven to 180°C (456°F) for a fan oven, 200°C (492°F) conventional. Tip some flour out onto your worktop and roll the pastry out into a disc that's a little bit bigger than your baking tin. Line the tin with pastry, leaving the excess overhanging for now. Stab the bottom of the case all over with a fork - this will help stop the pastry from puffing up. Crumple up a sheet of greaseproof paper and line the case with it. Pour in baking beans, dried beans or rice and place in the oven for 30 minutes. Remove from the oven, remove your baking beans and carefully trim off the excess pastry around the rim. Paint the inside of the case with egg-wash (a beaten egg with a little bit of milk added) and put back in the oven for another 10 minutes.

Make the FIlling

Chop the bacon into small pieces and sauté in vegetable oil on medium heat until transparent -about 5 minutes. Set aside and cool down to room temperature.

Break the eggs into a mixing bowl and whisk briefly to break the yolks. And the cream and the chives. It shouldn't need salt - the bacon will provide saltiness. Beat well until the mixture is a bit foamy.

Arrange half of the bacon in the bottom of the blind-baked case, pour in the egg/cream mixture, and sprinkle the remaining bacon on top. Bake for 20 minutes. When cooked, the filling should be firm with a slight woble in the centre.

Allow to cool and serve with salad.

This classic quiche Lorraine recipe can be adapted with different fillings: try smoked salmon and cream cheese, sautéed onion and grated cheese, or goat's cheese and spinach - they're all delicious!