Quiche Lorraine in 4 easy steps
Intimidated by quiche and all that pastry making? Try this beginners guide and you'll be surprised how simple it can be
4
ratings
Difficulty and servings
Cuts into 8 slices
Preperation and cooking times
Prep 20 mins
Cook 50 mins
Plus chilling
- Roll out pastry and lift into tin: Leave pastry to soften at room temperature so it doesn't crack when rolling. Lightly flour rolling pin and work surface. Gently press top of pastry, from the end closest to you outwards, a few times, turn 90°, then repeat until 1cm thick. Now roll out pastry in one direction only, turning every couple of rolls, to a circle the thickness of a £1 coin. Use the rolling pin to lift pastry up and over tin, floured side facing up.
- Line the tin and trim the pastry: Smooth pastry over the base of the tin to remove any pockets of air. Gently ease pastry into the inside edge of tin and against the sides. Trim overhanging pastry with kitchen scissors so pastry rises 1cm above the rim. Roll excess pastry into a small ball and use to press pastry into the fluted edges. Chill for 30 mins, covered with cling film. Any left over can be chilled and reused, or frozen for up to a month.
- Bake the pastry case blind: Heat oven to 200C/fan 180C/gas 6. Cut a large piece of baking parchment, then scrunch into a ball. Open it out and use to line chilled pastry case, then tip in baking beans with more against the sides, to support pastry wall when baking. Bake on a baking sheet for 15-20 mins until the sides are crisp and set. Remove from oven and carefully lift paper and beans out. Return pastry to oven and cook for another 5 mins or until the base and sides are golden and crisp.
- Fill pastry case and bake Lower oven to 150C/fan 130C/gas 2. Heat a pan, then fry the bacon until golden. Scatter over the pastry base, discarding excess fat, followed by the cheese. Mix eggs, cream and nutmeg together, then half-fill the case. Rest baking sheet on an oven shelf, then pour in the rest of the mixture. Bake for 30-35 mins or until just set. Remove and allow to cool for 10 mins.
The cooked pastry case cracked
Pastry that is rolled out too much becomes overworked and too elastic. As a result, it can spring back during baking or little cracks form. Get the pastry to a pliable texture before you start rolling, then do lots of gentle rolls and turns as opposed to a few forceful ones. Plug any small cracks with a little leftover pastry before pouring in the custard.
Problem solving
The pastry shrank during baking: If you don't chill your pastry for long enough, the butter will start to melt during baking before the pastry has time to set, causing shrinkage. Chill the pastry for at least 30 mins before baking - plus, if you trim the pastry so that it is above the rim, it won't matter if it shrinks slightly.
Per serving
610 kcalories, protein 14g, carbohydrate 31g, fat 49 g, saturated fat 23g, fibre 1g, salt 1.73 g
Recipe from Good Food magazine, May 2007.
Save and share this recipe
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favourite social network.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/4035/
Your binder
Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.
Ingredients
Search Good Food
Beetroot, feta & asparagus salad
Tom Kime's colourful salad is a great vegetarian option for summer entertaining
Advertiser Links
Difficulty and servings
Cuts into 8 slices
Preperation and cooking times
Prep 20 mins
Cook 50 mins
Plus chillingIngredients
Per serving
610 kcalories, protein 14g, carbohydrate 31g, fat 49 g, saturated fat 23g, fibre 1g, salt 1.73 g
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
18 November 2007
maccasmissus rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
02 March 2008
Collette rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
12 March 2008
bcnfoodie commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
15 June 2008
Karen rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
06 July 2008
Julie H rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.