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Lisa Faulkner in Paris - Quiche Lorraine

Quiche Lorraine


For the pastry:

300g plain flour

150g cold cubed butter

A pinch of salt

1 egg yolk

1-2tbsp ice cold water

For the filling:

8-10 rashers streaky bacon cut into strips

1 onion finely sliced

50g grated gruyere (you can use cheddar if you prefer)

150g cream cheese (Philadelphia)

150g double cream

2 eggs

Salt and pepper

You will need a 23cm loose bottom flan tin


Preheat the oven to 180C

First make up the pastry (you could use shop bought shortcrust if you wanted)

Tip the flour and salt into a food processor and pulse, then add the cold cubed butter and pulse again to form breadcrumb like consistency, add the yolk and the iced water and pulse together until a dough. Roll out to a flattened disc and chill in the fridge for at least 30 minutes.

Roll the pastry out on a floured surface to about ½ cm thick and place in the flan tin. You will have a little overhand –press the pastry in gently so the overhang sits up the side of the tin. Prick the base all over with a fork. Take some greaseproof paper and scrunch it up then place on the pastry and tip baking beans or rice onto it. Bake blind in the oven for 20 minutes. Take out the paper and beans and return to the oven for a further 5-10 minutes until lightly golden. Leave to cool. Once cool, use a bread knife to trim the excess pastry around the top so it sits level to the top of the tin.

For the filling, fry the bacon in a little oil until golden brown and crisp then set aside, add the onion to the bacon fat and cook for around 4-5 minutes until softened.

In a large bowl, whisk the eggs with the cream cheese , cream salt and pepper, then add the grated cheese, cooked onion and bacon . Pour into the tart tin and cook for about 20-25 minutes or until golden brown and the centre of the quiche has set.

Serve warm with a green salad or spring greens.

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