Wednesday, 5 December 2012

A French Bistro Classic Quiche Lorraine

A French Bistro Classic, if made with the best of ingredients served slightly warm with a simple salad, it is comfort food at its best. I use individual tartlets for this with the salad piled high on top; it looks great as well as tasting fantastic.

Short crust pastry

1 whole egg
225g plain flour
110g good Irish butter

Sieve the flour into a large bowl, cut the butter into little cubes and rub into the flour with your fingertips until you form breadcrumb. Now add the egg and bring the pastry together, the pastry should be a little dry. Cover with cling film and place in a fridge for 20 minutes. This will rest the pastry and make it easier to handle.

Quiche Filling
Serves 6

130g of streaky bacon cut into small lardons
1 tablespoon of rapeseed oil
120g very finely chopped onion
2 large free-range eggs
300ml double cream or half milk half cream
1 teaspoon of chopped parsley
1 teaspoon of finely chopped chives
1 teaspoon of finely chopped tarragon
60g grated Gruyere cheese
Salt and white pepper

18 x 3 cm quiche tin

Line the quiche tin with the thinly rolled out short crust pastry. Line the empty pastry case with greaseproof paper and fill it to the top with baking beans. Rest for 20 minutes in a fridge, then bake blind in a hot oven for 10 – 15 minutes or until the pastry is turning golden brown. Remove the beans, brush a little egg over the base to seal it and return to the oven for 1 minute.
Fry the bacon in a little oil until nice and crisp, dry on kitchen paper and set aside. Sweat off the finely chopped onion in a little oil, meanwhile whisk the eggs cream and milk together add the herbs, bacon and cheese, check for seasoning. Pour into the pastry case and return to the oven for 20 -30 minutes.
Serve warm with a nice green salad dressed simply with French dressing.

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