Quiche Lorraine Recipe.
My Quiche Lorraine Recipe is one of those recipes that I have been using for many years (I can’t remember how many). I have always loved the taste, and most people who have eaten my quiche ask for the recipe, even my ex-husband. In the preparation it differs from other recipes I have read, in that I scatter the bacon and onions raw into the mix, then cook it all together. But it really seems to work, so please try it and let me know.
- 180g/60z ready good ready-made shortcrust pastry
- Extra flour to dust surface
- 1 medium sweet white onion or red onion, chopped finely.
- 90g/3oz back bacon, snipped into bits (not too small).
- 175ml/6 fl oz double cream
- 60ml/2 fl oz milk
- 3 medium/sm large free range eggs
- 90g/3oz strong cheddar cheese, grated coarsely
- Seasoning of freshly ground black pepper & a pinch of salt
- Conventional Oven: preheat to 220C/400F/Gas 6. AGA: Remove the wire shelf from the base of the top roasting oven. One of the best things about the AGA is that you never have to bake blind - you just sit the filled pastry case on the cast iron floor of the top roasting oven, and the dish cooks perfectly. You move it to a lower heat if it is a deep dish after 25 mins (don't want the base to burn before the middle is cooked).
- Grease a 20cm/8 in flan ring or tin ( a loose base makes removing it easy when cooked). When the pastry is soft enough to roll out, do so on a floured surface until it is the thickness of a £1 coin, and considerably bigger than the ring/tin. Carefully line the ring or tin with the pastry, and using a fork, prick the base evenly. Place in the fridge to chill for 15/20 minutes.
- If not already chopped, prepare the bacon and onions.
- Conventional Oven: Take the pastry case from the fridge, line with baking parchment and fill evenly with baking beans. Place in the oven for 15/20 minutes, take out the beans and parchment and give another 4/5 mins just to dry out a bit. Reduce the oven temperature to 160C/325F/Gas3.
- Conventional Oven and AGA Oven: Scatter the chopped bacon and the onions evenly over the base of the pastry case. Scatter two thirds of the coarsely grated cheese over the bacon and onion. Whisk the eggs in a large jug or bowl, then add the cream and milk, and seasoning, and mix well before pouring into the pastry case. Scatter the final third of cheese on top. Sprinkle lightly with Cayenne pepper if you wish.
- Conventional Oven: Place in oven and bake for 30/35 mins, then check to see if filling is set in middle. If not quite set, give another 5/7 mins. AGA Oven: Place the filled pastry case on the floor of the top roasting oven - after 25 mins, place an AGA shelf on the 2nd set of runners from the top of the baking oven, place the Quiche on the shelf and fit the cool shelf above it, to prevent the top from burning. Give it another 10/15 mins, then check to see if the middle is set. Remove when ready.
- I always think that a Quiche is at its best when slightly warm, so that the flavours still hit your tastebuds. I love mine with mixed salad leaves, little tomatoes and a great dressing.
- This Quiche Lorraine Recipe makes a Quiche that is brilliant to freeze. Cool absolutely, wrap in clingfilm really well, label and freeze. To defrost, the best way is to get out of the freezer and put in the fridge overnight. Then if you want to warm it up, just place in the oven at a medium temperature for about 20 mins.
Preparation Time: 30 minutes in AGA/ 1 hour conventional oven
Cooking Time: 35/40 minutes in AGA/1 hour/1 hour 10 minutes in conventional oven.