Quiche Lorraine is yet another all time classic that is simple to make. Once you grasp the art of pastry making, you can literally start playing around with your own fillings making quiche baking so versatile as there are many different fillings to choose from. More about the different types of quiches later……..stay tuned though!
1 ½ Cups flour
½ tsp salt
2 tsp white vinegar
1 egg yolk
4 Tbsp cold water
1 packet of smoked bacon bits
1 onion chopped
5 sprigs of spring onions sliced
½ cup of cheddar cheese grated
Salt and pepper
1 cup cream
To make the pastry, cut the margarine into the flour and salt. In a separate bowl, mix the egg yolk, vinegar and water. Add to flour and combine till a dough has formed. Add more flour if it’s too sticky. Refrigerate till the filling has been prepared.
To make the filling, fry onions till translucent in a ½ stick of real butter. Remove onions from pan leaving remaining butter. Fry bacon in remaining butter until crispy. Return onions to the bacon, mix together, drain off any excess butter and set aside.
Roll out the cooled pastry to the desired size and press into a loose based quiche tin about 23cm in diameter. Prick holes into the base of the pastry; fill with cooking beans and blind bake for about 10 minutes. Remove pastry shell from oven; remove cooking beans and add the filling of bacon and onions spreading evenly over base of pastry.
Lastly, thoroughly mix the egg and cream till well combined. Add salt and pepper to taste and pour gently over the quiche filling. Sprinkle grated cheese over the top and bake in the oven at 180° for 25 – 30 minutes. Serve with a selection of breads and delicious green salads.