Fittleworth Recipe Guide - Page 8



QUICHE
LORRAINE
For the Pastry
250g plain flour
125g cold butter
1 egg
Pinch of salt
Serves: 2
Time to prep: 30min
Time to cook: 55min
For the Filling
1 onion
150g smoked streaky bacon
150g grated mature cheddar
1 sprig of sage
3 eggs
250g double cream
Salt / Pepper
A Quiche Lorraine is a
nutritious part of a meal
that provides protein from
the eggs and important
starchy-carbohydrates from
the pastry.
For those who are trying to
gain weight, the cream and
cheese from the filling, but
also the butter in the pastry
help boost your nutrition in
a tasty way. If you’re trying
to maintain or reduce your
weight, a portion of Quiche
once a week is an enjoyable
treat. Enjoy this quiche
outside on those sunnier
days to get some Vitamin D
from the sun at the same
time!
8
Pastry
1. Put the flour, the cold butter cubes and a pinch of salt into a mixing
bowl, rub with your fingers until it resembles breadcrumbs.
2. Add the egg and combine until the dough comes together, cover
with a piece of cling film and then put into the fridge until needed
(minimum 20 minutes).
Filling
1. Cut the bacon into lardons, slice the onion and the sage leaf then fry
in a hot frying pan for roughly 5 minutes or until golden.
2. Whisk the double cream and eggs together and season lightly with salt
and pepper.
Finish
1. Preheat the oven to 190ºC. Roll your pastry onto a slightly dusted table
top to the thickness of just more than a pound coin.
2. Lay your pastry into into a 20cm baking tin.
3. Cover the inside of the pastry case with triple cling film and put baking
beans/rice into the cling film, then bring the cling film up from the
edges to form a bundle and bake for 25 minutes.
4. When cooked, leave to cool for a couple of minutes, then lift out the
cling film bundle of baking beans/rice and set to one side. Turn the
oven down to 170ºC.
5. Place the cooked bacon mix into the pastry case, then top with the cheese.
6. Pour the cream/egg mix evenly into the quiche and bake for 30
minutes or until firm and golden at the top.

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