Quiche Lorraine

A few months after our marriage, my husband and I relocated to a small town  for a couple of months. While my husband was busy with his work I didn't have much to do. So to keep myself busy I joined baking classes. I owe most of what I know about baking to the lady who conducted those classes. This recipe is hers. I've tried many recipes for the pastry base but I always come back to this one. It has never let me down. 

Quiche although is a French dish but since the ingredients required for the original version are not readily available, it has overtime taken a slightly English turn. Quiche Lorraine specifically uses bacon along with eggs

and milk/cream. However, filling for the pastry can be changed as per your liking. 

Once the pastry dough is made it is important to keep it in the fridge for 30 mins minimum. During the summer months keep it in the fridge for at least 1 hour or the butter starts to melt and you won't be able to roll the dough. 

While transferring the rolled pastry to the tin if it breaks or cracks don't worry. Some patch work won't do any harm :) 

Some things need to be kept in mind while preparing the pastry:

1. Always use cold butter.

2. Use your fingertips to rub the butter and flour together and the palms as the warmth of the palms will melt the butter.

3. Do not knead the dough. It should just come together and not be wet.

4. Wrap the dough in cling film and keep in refrigerator for at least 30 mins.

Ingredients:

For the pastry:-

 Flour - 250 gm 

 Butter - 150 gm cut in cubes

 Egg - 1

 Salt

 Water - 1 tbsp

For the filling:-

 Bacon - 200 gm

 Milk/cream - 300 ml

 Eggs - 3

 Onion - 1 chopped

 Cheddar Cheese - 4 tbsp grated

 Parsley/Coriander - few leaves chopped finely

 Salt to taste

 Pepper to taste

 Nutmeg Powder - 1/4 tsp

Method:

1. Mix flour and butter with using your fingertips till it resembles breadcrumbs.

2. Make a ring in the center and break and egg in it. Add water and knead lightly till it comes together. Do not overwork the dough.

3. Cover the dough in cling wrap and keep in fridge to rest for 30 mins.

4. Pre-heat the oven at 180 degrees for 10 mins.

5. Roll out the dough to 1 cm thickness and line the base of the loose bottom tin or flan ring. Prick the base all over with a fork.

6. Bake for 10 minutes at 180 degrees.

7. In the mean while prepare the filling. Fry the bacon and keep aside.

8. In a bowl, whisk the eggs, add the milk/cream, onions, coriander, salt, pepper and nutmeg and mix well.

9. Line the base of the tart with bacon. Cover with cheese. Pour in the egg mix.

10. Bake in a pre-heated oven at 180 degrees for 25 mins.