Quiche Lorraine

Quiche Lorraine
The most famous quiche of all has to be the Lorraine. Its
name derives from its region of origin, and it is delicious
eaten hot or cold. For this recipe an 8-inch (20 cm) flan
dish and a rolling pin are needed.

Serves 4
181
Ingredients
For the pastry case:
8 oz (225 g) plain flour
4 oz (100g) margarine or butter
2/3 tbsp water
A pinch of salt
For the filling:
4 eggs
½ pint (300 ml) double cream
4 rashers of bacon
2 oz (50 g) cheese (optional)
Salt
Pepper


To make the pastry case, sieve the flour and the salt. Cut
the margarine or butter into little cubes, then rub into
the flour. ‘Rubbing in’ is when you use your fingertips
to combine the flour and the fat until the mixture has
the consistency of fine breadcrumbs.
After rubbing in, add some water a little at a time.
The water is needed to bind the mixture together, but
be careful not to add so much that the pastry becomes
sticky. Mould the pastry into a ball then roll out on a
floured board or a very clean floured work surface. Also
sprinkle a coating of flour onto the rolling pin. The flour
is used to stop the pastry from sticking to the board and
the pin.

Roll the pastry so that its area is big enough to cover
the flan dish, then carefully place the pastry over the
dish and mould it in the shape of the dish. Remove the
edge of the overlapping pastry by running a knife around
the rim of dish.
Prick the base with a fork twice then place in the
fridge for 30 minutes. After removing the case from the
fridge it needs to be pre-cooked in the oven before the
filling is added.
Bake in the oven on Gas Mark 6 (225 °C, 425 °F) for
10 minutes.
To make the filling, cut the bacon into small pieces,
then fry lightly for a couple of minutes and place on the
bottom of the pastry case. Beat the eggs together, add
the cream, season and beat again. Pour over the bacon,
sprinkle the cheese on top if required and bake in a hot
oven on Gas Mark 6 (220 °C, 425 °F), for 25 minutes or
until the filling has set.