Gordon's quiche Lorraine with roasted tomatoes

Gordon Ramsay took on a reader in the challenge for the best version of the French classic and this is his recipe

Recipe uploaded by

olive magazine

6 ratings 5

Recipe by olive magazine

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 45 mins

Cook 2 hrs 30 mins

Plus cooling and chilling

For the pastry put the flour, paprika, thyme and a pinch of salt in a food processor with butter and whizz for about 10 seconds, until it resembles coarse breadcrumbs. Tip into a mixing bowl, add 4 tbsp ice - cold water and stir with a butter knife until the dough just comes together. If it's too dry, add another 1-2 tbsp water (try not to make the dough too wet). Knead into a smooth ball, wrap in clingfilm and chill for 30 minutes.
Heat the oven to 200C/fan 180C/gas 6. The quiche filling ingredients need cooking first as it concentrates flavour and gets rid of excess moisture. Lay the tomatoes in a roasting tin skin-side down, season well and cook for 1 hour or until they are semi-dried and any excess moisture cooked off. Pull off the skins.
Tip the lardons into a hot pan with 1 tbsp olive oil. You want them to be really crisp, so allow the colour to get quite dark. when the lardons are cooked, tip away the oil and drain them on kitchen paper.
To make the custard, beat together the whole eggs, yolks, double cream and milk and season.
Heat the oven to 190C/fan 170C/gas 5. Roll out the pastry and line a loose-bottomed, 24cm tart tin - let the excess overhang. Prick the base lightly with a fork and chill for 30 minutes. Line with parchment paper, fill with baking beans, and bake blind for 20 minutes. Remove the paper and beans and brush with the remaining yolk. Return to the oven for 5 minutes until glazed and golden and use a sharp, serrated knife to trim off the excess pastry while it is still warm. Turn the oven down to 140C/fan 120C/gas 1.
Scatter the lardons and cheese (keep some for the top) into the case, then top up with custard and arrange the tomatoes on top. Bake for 40 minutes or until set in the middle. Cool for at least 1 hour before removing from the tin and serving in slices.

Per serving

823 kcalories, protein 23.7g, carbohydrate 33.4g, fat 67 g, saturated fat 35.1g, fibre 1.6g, salt 2.21 g

Recipe from olive magazine, May 2010.

Latest comments and suggestions

stacey812000

11 May 2010

stacey812000 rated this recipe

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stacey812000

11 May 2010

stacey812000 commented on this recipe

i dont understand the part about baking beans?????? is that just me? overall its fab, and delicous!

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MelissaE

03 June 2010

MelissaE commented on this recipe

@stacey812000 Baking beans are bean shaped light weights bought in the shops for weighing down pastry when par cooking. You can also use normal uncooked beans if you don't have any of these to hand.

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Raych60

06 June 2010

Raych60 commented on this recipe

Can I substitute the cream for more milk? My family is cows milk protein intollerent and i would love to try this and other quiche recipes but goats cream is very hard to get and Soya onlydo asingle pouring cream, would that do?? Please help!

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glorious

06 June 2010

glorious commented on this recipe

You can use soya cream in place of ordinary. it wil probably not be as rich but then again it will be healthier. The eggs thicken it not the cream so it will be fine.

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Dave

06 June 2010

Dave rated and commented on this recipe

Really easy to make and was really nice .The roasted tomato really added a new dimension to it .I enjoyed it with a nice salad ;O)

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Allie

03 June 2011

Allie rated and commented on this recipe

I made this (and a four-cheese one) for a family party last summer - it was seriously good and got some rave reviews!! The roasted tomatoes add the most lovely depth of flavour and sweetness, and the pastry was stunning. One I will definitely make again.

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Mary Chappell

08 June 2011

Mary Chappell rated and commented on this recipe

We really enjoyed this tasty flan, I used half lf creme fraiche and half single cream and didn't add much milk as it would have been too much liquid. To speed it up I cooked the flan case along with the tomatoes which I didn't skin (difficult) and then just rested it 10 mins before eating! Also used 4 eggs not 5 and didn't glaze pastry. Pastry was good with thyme and paprika.

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Kat7

12 June 2011

Kat7 rated this recipe

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LuLauren

14 November 2011

LuLauren commented on this recipe

Tried this today as a first quiche attempt, came out really well!

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LuLauren

14 November 2011

LuLauren rated this recipe

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