AuthorCarol RidehalghCategoryUnder Starters OrdersDifficultyIntermediateQuiche Lorriane is quite simply a bacon, egg and cream tart. The original recipe doesn't even have cheese in it. It is utterly delicious, another example of less is more.
First, make the pastry: sieve the flour with a pinch of salt into a bowl then rub in the butter. This can be done by hand/stand mixer with the paddle attachment. It should resemble breadcrumbs. Gradually add a little cold water, just enough to bring all the pastry together by hand. Dust a clean work surface lightly with flour, tip the pastry onto it and roll into a ball. Wrap it in cling film and chill in the fridge for a minimum of 1 hour.
Preheat the oven to very moderate, 175°C / 160°C Fan / Gas 3 / 325°F.
Pre-cook the lardons in a frying pan with a little sunflower oil and cool.
Crack the yolks into a bowl and add the cream. Season with a little sea salt and freshly ground pepper then whisk together.
Lightly flour the work surface and rolling pin, then roll out the pastry thinly and line the tart tin with it. Trim off any excess pastry. Put a piece of parchment paper over the pastry case, a bit larger than the tart itself. Fill it with baking beans up to the rim and press down with your hand to spread evenly. Chill for 10 minutes then pop it onto the baking sheet in the oven. Set the timer for 10 minutes to par-cook the pastry.
Turn the oven down to moderate, 180°C / 165°C Fan / Gas 4 / 350°F. Take the tart out of the oven and remove the parchment paper and the baking beans. Pop it back into the oven a further 10 minutes until a pale golden and cooked through.
Turn down the oven to very moderate, 175°C / 160°Fan / Gas 3 / 325°F. Put 1 egg yolk and a pinch of salt into a cup and fork it, then brush this all over the base of the tart. Pop back into the oven for 3 minutes to set the yolk, then remove from the oven, (this step will seal the pastry base and prevent a soggy bottom).
Scatter the pre-cooked lardons over the pastry. Pour over the seasoned yolks/cream.
Pop into the oven and set the timer for 30 minutes the quiche should be golden and just set. If not, return to the oven for 10 minutes. Carefully transer to a serving dish. Delicious hot, warm or cold with a green salad.
Ingredients
Directions
First, make the pastry: sieve the flour with a pinch of salt into a bowl then rub in the butter. This can be done by hand/stand mixer with the paddle attachment. It should resemble breadcrumbs. Gradually add a little cold water, just enough to bring all the pastry together by hand. Dust a clean work surface lightly with flour, tip the pastry onto it and roll into a ball. Wrap it in cling film and chill in the fridge for a minimum of 1 hour.
Preheat the oven to very moderate, 175°C / 160°C Fan / Gas 3 / 325°F.
Pre-cook the lardons in a frying pan with a little sunflower oil and cool.
Crack the yolks into a bowl and add the cream. Season with a little sea salt and freshly ground pepper then whisk together.
Lightly flour the work surface and rolling pin, then roll out the pastry thinly and line the tart tin with it. Trim off any excess pastry. Put a piece of parchment paper over the pastry case, a bit larger than the tart itself. Fill it with baking beans up to the rim and press down with your hand to spread evenly. Chill for 10 minutes then pop it onto the baking sheet in the oven. Set the timer for 10 minutes to par-cook the pastry.
Turn the oven down to moderate, 180°C / 165°C Fan / Gas 4 / 350°F. Take the tart out of the oven and remove the parchment paper and the baking beans. Pop it back into the oven a further 10 minutes until a pale golden and cooked through.
Turn down the oven to very moderate, 175°C / 160°Fan / Gas 3 / 325°F. Put 1 egg yolk and a pinch of salt into a cup and fork it, then brush this all over the base of the tart. Pop back into the oven for 3 minutes to set the yolk, then remove from the oven, (this step will seal the pastry base and prevent a soggy bottom).
Scatter the pre-cooked lardons over the pastry. Pour over the seasoned yolks/cream.
Pop into the oven and set the timer for 30 minutes the quiche should be golden and just set. If not, return to the oven for 10 minutes. Carefully transer to a serving dish. Delicious hot, warm or cold with a green salad.