Quiche Lorraine

A quiche is a flat, open tart filled with a savory egg custard. This most famous of all quiches is named after the area it comes from - Alsace Lorraine in northeastern France - where it was traditionally served on May Day, following a dish of roast suckling pig.

• 2 tbsp butter
• 1 onion, chopped
• 6 thick slices of bacon, diced
• 1 cup (125 g) grated Gruyere cheese
• 1 cup (250 ml) light cream
• 2 eggs, beaten
• salt and black pepper

• 1 cup (125 g) all-purpose flour
• 4 tbsp butter
• about 1 tbsp cold water
• * 8-in (20-cm) quiche dish or-pan
• * dried beans or pie weights

STEPS :

1. Make the pastry with the flour, butter, and water. Cover with plastic wrap and chill for 30 minutes.
2. Roll out the pasti)' on a lightly floured work surface, and use to line the quiche dish or pan. Prick the bottom of the pastry shell with a fork.
3. Line the pastry shell with foil or waxed paper, and fill with dried beans or pie weights. Place the quiche dish on a heated baking sheet and bake the shell in a 425°F (220°C) oven for 15-20 minutes, removing the foil and dried beans for the final 10 minutes.
4. Meanwhile, make the filling: melt the butter in a skillet, add the onion and bacon, and cook gently, stirring occasionally, for 10 minutes or until the onion is golden brown and the bacon is crisp.
5. Spoon the onion and bacon into the shell and sprinkle with the cheese. Mix the cream and eggs in a large measuring cup, add salt and pepper to taste, and pour into the shell.
6. Reduce the oven temperature to 350°F (ISO°C) and bake the quiche for 25-30 minutes, until the filling is golden and set. Serve warm or cold.

Sift the flour into a bowl. Add the butter and rub in lightly with your fingertips until the mixture looks like fine bread crumbs.

Add the water and mix with a round-bladed knife to form a soft but not sticky dough.

Make the short crust pastry shell and the filling as directed, using t/s lb (125 g) chopped pancetta instead of the bacon. Add 1 cup (60 g) drained and coarsely chopped sun-dried tomatoes in oil after cooking the pancetta and onion, and cook for 1 minute. Proceed as directed.