A great Quiche Lorraine recipe that's really easy to follow and will give you great results everytime.
For the pastry
- 175grams plain flour
- 75g butter
For the filling
- 250g Mature cheddar
- 5 free range eggs
- 3 tomatoes sliced
- 220g bacon
- freshly ground black pepper
- 210ml double cream
- 100ml milk
- 2 sprigs of fresh thyme
- Start this Quiche Lorraine recipe by combining the flour and salt in a large mixing bowl.
- Rub the butter into the flour until it forms crumbs and start adding small amounts of water until the crumbs come together to form a dough. Place the dough in the fridge for at least 30 minutes to chill.
- Sprinkle some flour onto your works surface and roll out the dough. Gather it up with your rolling pin and roll it out into a well buttered flan dish, a 22cm diameter dish is recommended. Place the pastry in the fridge to rest and preheat your oven to 190C/Gas mark 5.
- Take your flan dish out of the fridge, crumple a large piece of baking parchment a few times in your hands to soften it, and place over the pastry. Fill the flan dish with baking beans and blind bake for 20 minutes.
- After 20 minutes, remove from the oven and lower the oven temperature to 170C/Gas mark 3.
- Grate the mature cheddar and place it evenly over the base of the pastry base. Slice the tomatoes and lay them over the cheese, chop and fry the bacon before placing over the top of the tomatoes.
- Add all of the cream, milk and eggs to a mixing bowl and mix together with a fork, before pouring it over the top of the quiche filling.
- Chop the fresh thyme and sprinkle over the top before placing the quiche into the oven, baking for around 30 minutes or until the liquid has set.
- Once set, leave the quiche lorraine to cool, and trim the edges of pastry from the dish.
- Cut into sections and serve.