Sunday, 15 April 2012

Quiche Lorraine

This recipe was my first introduction to pastry, alleviating the fear of the temperamental Pâte brisée through Michel Roux's foolproof guide, its from his recipe that the inspiration comes for this classic french savoury tart.

Makes 1 Large tart

250g Plain flour
150g Butter, cubed,plus extra for greasing
Pinch of caster sugar
Teaspoon of fine salt
10 Rashers thick cut smoked bacon, cut into lardons.
200g Gruyere cheese,plus 50g more for topping
3 Medium eggs
6 Medium egg yolks
600ml Double cream
Pinch of grated nutmeg

1. For the pastry, lay the flour out on a clean work surface and make a well in the centre, add in the sugar,salt,butter and egg and press together firmly to create a dough-like consistency, taking care not to overwork, add the milk and knead for around 2-3 minutes.

2. Place in the fridge for around an hour, grease a 22cm flan tin and place into the fridge for half an hour to set the butter. When chilled, roll out the pastry around 4mm thick, roll back over the pin and drape over the tart tin, press down firmly to form the shape of the base and chill for a further 20 minutes. Preheat the oven to 200C.

3. Prick the base of the pastry and line with baking paper and baking beans and bake blind for 15 minutes, remove the beans and paper from the tin and put the tart back in for 5 minutes, remove and turn the oven up to 220C.

4. Fry the lardons in a non-stick frying pan (using no oil) until golden brown, around 5 minutes on a medium heat. place the lardons spread evenly in the base of the tart. Grate the cheese and sprinkle into the tart.

5. In a bowl, beat the eggs, cream, nutmeg and a pinch of salt and pepper to combine and gently pour over the cheese and bacon mixture, bake in the oven for 20 minutes, lower the temperature to 200C and cook for a further 15 minutes.

6. Add the remaining grated cheese to the top of the quiche and return to the oven for a further 5 minutes. Remove and leave to cool for around 40 minutes, cut into slices and enjoy.

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