Quiche Lorraine

The very first thing that must be said about a proper quiche Lorraine is that it does not contain cheese. If it has cheese in it, it is still a quiche, but not one from Lorraine.

The only ingredients in a real quiche Lorraine are cream, eggs, bacon and salt and pepper as seasoning. The pastry should be a nice flaky shortcrust, which I think is best made with lard, plus some butter.

The other ingredients are streaky bacon cut into lardons and fried, I like smoked, but you can use unsmoked, 300 ml of double cream mixed with three beaten egg yolks and one whole beaten egg, plus pepper and salt (but be careful because the bacon will be salty).

Anyway, you make your pastry (according to your favourite recipe) and after letting it sit in the fridge for a couple of hours, you blind bake it in a flan ring with a removable base.

Then you add the filling and bake in the oven at 170C until it is set and the top is golden.

And that is it. A true classic.

And NO CHEESE!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s