Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, quiche lorraine. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Check Out Great Brands On eBay. For years I've been experimenting with this type of recipe to elminate, for ever, the problem of the soggy pastry base that seems to plague so many people, myself included. I will stress that the container must be metal, not porcelain or glass. Using the pulse button, process until the mix binds.

Quiche Lorraine is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Quiche Lorraine is something which I’ve loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. You can have quiche lorraine using 12 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Quiche Lorraine:

1. Make ready 225 g plain flour
2. Take Pinch fine salt
3. Make ready 60 g cold unsalted butter, cut into roughly 1cm dice
4. Take 60 g cold lard, cut into roughly 1cm dice
5. Take 3-5 tbsp very cold water
6. Take 175 g streaky bacon rashers, rinds removes, cut into strips
7. Take 1 onions, peeled and chopped
8. Make ready 125 g Gruyere cheese, grated
9. Take 2 large eggs
10. Take 250 ml single cream
11. Get Salt & freshly ground black pepper
12. Make ready Freshly ground nutmeg

If necessary, cover edge of pastry with foil while baking to prevent burning or overbrowning. Add to the quiche Lorraine and top with the cheese. In a bowl, combine the eggs, cream, salt and pepper, then pour into the quiche. Be careful not to overcook the quiche, or the filling will become tough and full of holes.

Steps to make Quiche Lorraine:

1. First make the pastry: put the flour into a bowl and mix in the salt. Add the butter and lard and run into the flour with your fingertips until the mixture resembles fine breadcrumbs.
2. Now work in just enough cold water to bring the dough together. When it begins to stick together, gently knead it into a ball, but be careful not to over work it. Wrap in cling film and chill in the fridge for around 30 minutes, while you make the filling.
3. Crisp the bacon in a pan over a medium heat for 10 minutes. Transfer to a plate with a slotted spoon. Leave the juices in the pan.
4. Place the onions in the pan and cook over a medium head for 8 minutes, or until golden. Transfer this to a separate plate. Leave to cool.
5. Heat your oven to 200 degrees fan and have ready a 23cm fluted loose-based tart/flan tin, 3.5cm deep.
6. Roll out the pastry onto a lightly floured surface to a 3mm thickness and use it to line the tart tin, leaving the excess hanging over the edge. Keep a little uncooked pastry back in case you need to pack any cracks later. Prick the pastry base with a fork. Line the pastry with baking parchment or foil and then fill with baking beans, or uncooked rice or lentils.
7. Bake blind for 15 minutes, then remove the parchment and baking beans and return the pastry to the oven for about 8 minutes, or until it looks dry and faintly coloured. Trim away the excess pastry for the edge. Use a tiny bit of the reserved raw pastry to patch any cracks or holes if needed. Turn the oven down to 180 degrees.
8. Place the cooled bacon into the pastry case, then the onions, then top with the cheese. In a bowl, whisk gentle together the eggs, cream, salt & pepper to combine, then pour into the quiche. Top this with some freshly ground nutmeg. Bake for 25-30 minutes until golden and just set. Be careful not to overcook, or the filling will become tough and full of holes.

In a bowl, combine the eggs, cream, salt and pepper, then pour into the quiche. Be careful not to overcook the quiche, or the filling will become tough and full of holes. Quiche Lorraine is one of those fail-safe dishes that almost everyone likes (unless you're vegan, that is). Perfect quantities of egg, cheese, ham and crust result in a mouth-watering taste combination. It may originally be a French dish, but it's fair to say that a classic quiche has become as much a classic British staple as a cup of tea.

So that is going to wrap this up with this special food quiche lorraine recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!