Quiche Lorraine with shortcrust pastry
Traditional French savoury tart gilled with cheese, bacon and spring onions.
For the shortcrust pastry
- 175 g flour plain/all purpose
- 45 g lard
- 45 g butter
- ½ tsp salt
For the filling
- 3 eggs
- 150 ml milk
- 4 spring onions finely sliced
- 75 g Gruyere cheese grated
- 125 g bacon chopped
- 1 tbsp parsley fresh and chopped
- ½ tsp black pepper
For the pastry
Tip the ingredients except the water into a food processor and pulse themixture three or four times until it gets to the breadcrumb stage. Next add twoto three tablespoons of cold water and process until the mixture comes togetherin a ball.
Form it into a flat round shape and roll out to cover the base and sides of a 22cm loose bottom tin. Lightly fork the base and chill for 30 minutes.
Preheat the oven to 200C. Line the pastry with baking parchment and add baking beans.
Cook on a baking tin for 15 minutes. CRemove the beans and paper and cookfor another 5 minutes.
Remove from the oven and reduce the heat down to 180 C.
For the filling
Heat a frying pan over a medium heat and add the bacon for a few minutesuntil cooked through. Drain on kitchen paper.
Whisk the eggs and milk together and season with salt and pepper.
Scatter the bacon and cheese over the pastry base and top with the onions
Pour over the egg mixture and sprinkle the parsley over the top.
Bake for about 30 minutes until well risen and golden on top.
Calories: 351kcalCarbohydrates: 25gProtein: 13gFat: 22gSaturated Fat: 10gCholesterol: 128mgSodium: 473mgPotassium: 184mgFiber: 1gSugar: 2gVitamin A: 978IUVitamin C: 5mgCalcium: 196mgIron: 2mg