Best friends since childhood, Jane and Judy grew up in rural Essex where they were raised on the joys of quintessential British home cooking. High flying careers in the City gave them the opportunity to experience some of London’s top restaurants sparking their passion for good food and exotic cuisine. Six children, a TV show and a successful catering business later, Jane and Judy invite you into their kitchen to share the secrets of their culinary delights. email@example.com
Sunday, 14 April 2013
Classic Quiche Lorraine
classic quiche is a beautiful tart to make, cook and eat. This
one is full of flavour, reheats easily and also freezes but I don't think it
will last long enough. Take a look at
the photos that I took 30 minutes after the quiche came out of the oven.
For the pastry
/ 6oz plain flour
/ 4oz unsalted butter, diced
egg, beaten for sealing
For the filling
/ 1oz butter
/ 6oz unsmoked streaky bacon, diced
/ 4oz gruyere cheese, grated
/ ½ pint single cream or milk
large eggs beaten
make the pastry place the flour, sugar and a pinch of salt in a food
processor. Add the butter and pulse
until mixture resembles crumbs. Add the
beaten egg and pulse again until the mixture just starts to come together. Turn out on to a work surface and knead
lightly until mixture in smooth. Wrap in
Clingfilm and chill for about 30 minutes if time permits. Roll out and line either 1 x 20-23cm /
8-9inch loose bottomed tart tin or individual tart tins. Prick the bottoms with a fork and chill
the oven to 190C / fan 170C / gas 5 and put in a baking sheet in oven to warm
up. Line the pastry case with baking
parchment and fill with baking beans.
Bake blind for 15 minutes, then remove the paper and beans and cook for
a further 4 minutes (individual ones only need a 10 minute first cook). Brush all over the inside of the tart case
with egg wash and return to the oven for 1 minute to set the egg wash.
make the filling, melt the butter in a frying pan. Add the onion and bacon and
cook gently, stirring occasionally for about 15 minutes or until the onion is
golden and the bacon is crisp.
the onion and bacon into the pastry case, then sprinkle over the cheese. Mix the cream or milk and eggs in a jug,
season with salt and pepper and pour into the pastry case. Bake for 25-30
minutes until the filling is golden and set.
Serve warm or cold.
To get ahead: The quiche can
be made up to a day ahead.
To freeze: The quiche can
be frozen for up to 1 month ahead.