Quiche Lorraine

A recipe given to me while at Ballymaloe Cookery School, I’ve made a few small changes, but remain true to the “Ballymaloe Way.”

Named after the Lorraine region of north-east France, this classic quiche is delicious served with a green salad and tangy relish. It tastes great cold, too.

Serves 6

1 x quantity Shortcrust Pastry (see recipe)

1 tablespoon olive oil

6oz (about 4-5 strips) bacon cut into 1/2in strips

½ onion, chopped

3 eggs and 2 egg yolks

1 1/4 cups heavy whipping cream

1 tablespoon chopped parsley

1 tablespoon chopped chives

½ cup Gruyère cheese

¼ cup grated Parmesan

salt and freshly ground black pepper

9 inch diameter baking tin

Make the pastry (see recipe).

Preheat the oven to 350°F.

Line the tart tin and ‘bake blind’ (see instructions) for about 25 minutes. The base should be almost fully cooked. Remove the parchment paper and beans, brush the base with a little beaten egg white and replace in the oven for 3-4 minutes. This will seal the base and avoid the “soggy bottom” effect.

Heat the oil in a sauté pan and cook the bacon over a medium heat until crisp. Remove to a plate and cool. Add the chopped onions to the pan and sweat gently on a low heat in the same oil for a further 10 minutes - covered.

Meanwhile, whisk the eggs in a medium-sized bowl, add the cream, herbs, cheese and cool bacon and onions. Mix well and add seasoning. Taste or otherwise, heat a frying pan, cook a teaspoon of the mixture on a gentle heat for 2 or 3 minutes until it coagulates – taste and if necessary correct the seasoning.

Pour the filling into the pastry base and return to the oven for 30–40 minutes or until the center has just set. Serve warm with a green salad and relish.

Sweet Short Crust

1 C all purpose flour

½ tsp. Salt

1 Tbsp. Sugar

8 Tbsp. Butter, cold and cut into ½” cubes

Ice water (approximately ¼ C)

Combine flour, salt and sugar in large bowl. Add cubed butter and rub in with your fingers or cut in with a pastry cutter until the mixture resembles coarse crumbs. Add most of the water, reserving some. Toss flour with the water, being careful not to “knead” the dough. Continue to add water and toss until most of the flour is incorporated into a loose dough. Work quickly, keeping the dough as cold as possible.

Dump dough onto work surface and form into a rough ball.

Food Processor Method: Combine flour, salt and sugar in food processor. Pulse 5-10 times. Drop in butter. Pulse 10 times. Pour in most of the water. Pulse 5 times, or just until forms a ball. Add more water, if needed. Dump contents onto a work surface and quickly form into a ball. Proceed as follows.

Gather dough ball and flatten into a disc. Wrap with plastic and refrigerate until ready to use (up to 3 days in the refrigerator or a month in the freezer).

How to Roll Out Pastry Dough & Line a Pie Plate

Sprinkle the worktop and rolling pin lightly with flour and roll out the pastry quite thinly, making sure to keep it in a circular shape. The pastry should be 1 1/2-2 inches wider than the pie plate.

Sprinkle the pastry with flour, fold in half and then into quarters and then lift on to the pie plate. Alternatively, roll the pastry over the pin and unroll into the pie plate. Gently press the pastry on to the base of the pie plate. Next press some of the overhanging pastry forward and cut off the edge by pressing it down on to the rim of the pie plate with your thumb. Tuck the cut edge in against the sides of the pie plate and decorate the resulting rounded edge with a knife or pastry crimpers. Make sure that no pastry sticks to the outer edge or it will be difficult to remove the pie plate later. Prick the base of the pastry lightly with a fork. Chill well.