Quiche Lorraine

Recipe

Prep Time:
20 minutes

Cook Time:
30 minutes

Yield:
4 servings

I was thrilled when Ellena from Cuisine Paradise asked me to be her guest blogger. It has been quite a while that I follow Ellena’s blog! Her food blog – Cuisine Paradise is one of the Top 10 Best Food Blog in Singapore. There is a vast collection of tested and tried recipes on Ellena’s blog. Bedies, there are some great restaurant reviews too!

I absolutely love what Ellena has been sharing on her blog. Thank you very much, Ellena, for giving me this great opportunity to appear as a guest on your blog! Ellena and I discussed of a suitable recipe to be featured on her blog and we both agreed on a French classic, Quiche lorraine – a delicately wobbling, full-flavoured beauty that is really easy that everyone can make at home!

Please stop by at Cuisine Paradise to check out my guest post!

Ellena, thanks for having me on your blog!

Quiche Lorraine

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Prep Time:
20 minutes

Cook Time:
30 minutes

Yield:
4 servings

Ingredients:

For the Quiche Lorraine:

Shortcrust pastry:
225g plain flour
100g unsalted butter, diced
1 egg yolk
a pinch of salt

Filling:

300g diced bacon
230ml double cream
20ml milk
3 eggs
100g gruyere cheese
a pinch of grated nutmeg
salt and pepper, to taste

Method:

1. To make the pastry, put the flour and salt into a bowl, add the butter and rub with your fingertips until the mixture becomes like a breadcrumb consistency. Add the egg yolk and about 2-3 tbsp of water, mix until the dough just starts to come together. Shape the dough into a ball, wrap in cling film and put in the fridge to rest for 30 minutes.

2. Roll out the pastry into a square on a lightly floured surface and line a 25cm fluted tin or a 35cm rectangular tart tin. Trim the edge and pinch up the pastry edge to make an even border raised slightly above the tin rim. Put in the fridge for 10 minutes.

3. Meanwhile, preheat the oven to 200°C. Then, line the pastry shell with a piece of greaseproof paper and baking beads. Blind bake the pastry for 10 minutes, remove the paper and beads and bake for another 5 minutes or until the pastry is just cooked but still very pale, then remove from the oven. Reduce the oven to 180°C.

4. Bring a saucepan of water to the boil and blanch the diced bacon for 1-2 minutes. Drain well and soak up excess moisture with kitchen paper. Discard extra fat of the bacon if necessary.