A classic recipe from The Essential French Cookbook, if I make a quiche with a pastry base, then this is the one. I do experiment with the fillings, but as often as not, will stick to this timeless classic....................
- Pre-heat oven to 200C/400F/Gas Mark 6.
- Sift the flour and salt into a large mixing bowl, rub in the butter until the mixture resembles breadcrumbs.
- Mix in the egg-yolk and sufficient iced water to bind the ingredients.
- Knead the dough lightly, and then chill in the refrigerator for thirty minutes. (I always cover the pastry with clingwrap).
- While pastry is 'resting',
- Melt half the butter in a frying pan and cook the bacon pieces gently until lightly coloured.
- Put the cream and eggs in a bowl and whisk together. Add the grated nutmeg and seasoning.
- Roll out the pastry on a lightly floured surface and use to line a buttered 23cm/9 inch loose-bottomed flan tin. Prick the base of the flan with a fork.
- Sprinkle the cooked bacon pieces over the base of the pastry case and dot with the remaining butter.
- Pour in the cream and egg mixture.
- Bake in a pre-heated oven at 200C/400F/Gas Mark 6 for 30 minutes, or until set and golden brown.
Wonderful Quiche Lorraine that I enjoyed for lunch today!!! I made this for 1/3 of the recipe in order to serve 1-2. I used diced ham for the bacon as I think that is what is similar to what you consider bacon. So I fried it up in the butter as directed and followed the rest as written, except that I did add some minced onion with the ham and butter. Thanks for sharing the recipe. Made for ZWT 8.
Delectable! Very rich and worth every calorie. I am accustomed to Gruyere cheese in my Quiche Lorraine, so that got me started... It's the end of ZWT5, and I've tried lots of new ingredients and techniques, so I made the following adaptations: I did not use any butter while browning the chopped bacon; I added 3/4 cup finely chopped shallots sauteed in 1 tablespoon white truffle oil on top of the bacon; I separated the eggs, mixed the egg yolks with the heavy cream, nutmeg and added 1/4 teaspoon white pepper, and whipped the egg whites until soft peaks formed, then gently folded the beaten egg whites into the cream mixture before filling the pie crust; after baking, I added 1 tablespoon of finely grated Gruyere cheese on top of one wedge, crumbled Boursin with Garlic and Fine Herbes atop another wedge, crumbled Chevre/Goat Cheese rolled in sun-dried tomatoes, fresh dill, chopped fresh Italian parsley and green onions atop another wedge, and chopped fresh chives atop another wedge. The basic souffled quiche was excellent on its own, very creamy, the nutmeg mellowing out the flavor, the beaten egg whites setting off the delicate taste combination. Of course the Gruyere was wonderful; if I wanted to focus on that flavor, I would add a cup of grated Gruyere atop the shallots before adding the cream mixture (and would reduce the amount of the cream). The Boursin was heavenly; if I were to focus on it, I would add 1/4 cup to the cream mixture and reduce the heavy cream by 1/4 cup. The chopped fresh chives accented the oniony addition of the shallots, and I would continue to use them as a garnish. The Fresh Goat Cheese (chevre) rolled in good stuff was my favorite topping -- it was glorious, with lots of fresh flavors bursting into chorus on my tongue; I would leave it as a garnish so the mellow bacon/shallot combination could be enjoyed as well. I decided this was so fun, i have posted my variations as a Kate's Quiche Lorraine Souffle Style Extreme Variations #377005 on Zaar. Made for the Bodacious Brickhouse Babes for ZWT5.
I will never buy a quiche again. Even making the pastry was easy. Thanks heaps. Made for Edition 7: MAKE MY RECIPE -- a game of tag. in the Aust/NZ forum