Classic Quiche Lorraine

In this delectable drama, a buttery pastry crust forms the stage, ready to play host to the leading cast – smoky bacon, creamy cheese, and a custard that’s as smooth as a silk glove. It’s like the ingredients got together and decided to put on a show that’s as sophisticated as a British tea party.

And as your fork meets that delicate quiche, a chorus of flavours takes center stage – the salty allure of bacon, the luxurious embrace of custard, all enrobed in a pastry that’s as crisp as a well-delivered punchline.

So here’s to the Classic Quiche Lorraine – a dish that’s as comforting as a fireside chat and as witty as a British comedy. Your taste buds are about to embark on a journey fit for a gourmand, and your mealtime? Well, it’s poised to become a culinary masterpiece, one bite at a time.

Ingredients:

For the Pastry:

• 200g plain flour, plus extra for dusting
• 100g cold unsalted butter, cubed
• 2-3 tbsp cold water
• A pinch of salt

For the Filling:

• 200g smoked bacon lardons or streaky bacon, chopped
• 100g Gruyère cheese, grated
• 3 large eggs
• 300ml double cream
• Salt and freshly ground black pepper, to taste
• A pinch of nutmeg (optional)

Preparation Time: 30 minutes

Cooking Time: 50 minutes

Instructions:

1. Prepare the Pastry: In a spacious mixing bowl, combine the plain flour with a pinch of salt. Work in the cold butter using your fingertips until the mixture is reminiscent of breadcrumbs. Gradually stir in the cold water until the dough binds together. Shape this into a disc, wrap in cling film, and permit a rest in the fridge for a minimum of 30 minutes.
2. Bacon Lardons: Over medium heat, fry the bacon lardons in a pan until golden and crispy. Remove them with a slotted spoon, placing them on kitchen paper to drain excess grease.
3. Pastry Moulding: Preheat your oven to 190°C (170°C for fan ovens or Gas Mark 5). Roll out the rested pastry on a floured surface to fit a 23cm tart tin. Lay it gently into the tin, trimming off the excess edges. Dock the base using a fork.
4. Blind Bake: Using baking paper, line the pastry and fill with baking beans or raw rice. Bake for about 15 minutes. Following this, remove the weights and paper, baking for an additional 5 minutes until lightly golden.
5. Filling: Whisk the eggs in a bowl, integrating the double cream, and season with salt, black pepper, and a pinch of nutmeg, if you’re using it. Spread the crispy bacon evenly over the pastry base, followed by the grated Gruyère cheese. Pour over the creamy egg mixture.
6. Baking the Quiche: Position the tart in the oven and bake for approximately 30-35 minutes. Once done, the filling should be just set with a slight wobble in the centre and a golden surface.
7. Serve: Allow the quiche a respite of 10 minutes before serving. Enjoy it warm, although it’s equally delightful cold.

Note: A classic Quiche Lorraine doesn’t traditionally include onions or other additions, but in modern adaptations, you might find a variety. For a true taste of Lorraine, though, less is indeed more. Best paired with a crisp green salad, this quiche brings a touch of French sophistication to British kitchens. Bon appétit!