Fulfilling Quiche Lorraine
Comfort food, utter bliss on a cold January day Made from scratch but dont be afraid, this took under 2 hours to make start to finish. The whole family enjoyed this so much it was gone within 20 minutes I served my quiche with a simple spinach salad on the side. My inspiration to this recipe came from a series on Food Network by English chef Rachel Khoo who covers classic Parisian recipes. Her series The Little Paris Kitchen Cooking by Rachel Khoo is just perfect if you want to cover some classic French dishes. Although its advised to chill shortcrust pastry for 24 hours, in a rush an hour is just fine. You want to make sure when cooking this recipe, dont be tempted to open the oven door halfway through cooking as this will only deflate the quiche and not look as appetising Vegetarian Salmon amp asparagus would also be just as delicious
Comfort food, utter bliss on a cold January day Made from scratch but dont be afraid, this took under 2 hours to make start to finish. The whole family enjoyed this so much it was gone within 20 minutes I served my quiche with a simple spinach salad on the side. My inspiration to this recipe came from a series on Food Network by English chef Rachel Khoo who covers classic Parisian recipes. Her series The Little Paris Kitchen Cooking by Rachel Khoo is just perfect if you want to cover some classic French dishes. Although its advised to chill shortcrust pastry for 24 hours, in a rush an hour is just fine. You want to make sure when cooking this recipe, dont be tempted to open the oven door halfway through cooking as this will only deflate the quiche and not look as appetising Vegetarian Salmon amp asparagus would also be just as delicious
- pinch of salt
- 1 tablespoon sugar
- ingredients:
- shortcrust pastry
- 90 g softened unsalted butter
- 180 plain flour
- 2 egg yolks (don't throw the whites)
- 2-4 tablespoons of cold water
- quiche lorraine filling
- 300 ml of double cream (or milk as alternative)
- 150 g of good quality bacon or pancetta
- 4 eggs & 2 egg yolks
- seasoning - to taste
- Carbohydrate 7.16215 g
- Cholesterol 24.1875 mg
- Fat 12.689275 g
- Fiber 0.25199999332428 g
- Protein 0.511425 g
- Saturated Fat 7.12234 g
- Serving Size 1 1 Serving (45g)
- Sodium 513.904000884631 mg
- Sugar 6.91015000667572 g
- Trans Fat 0.970014999999997 g
- Calories 143 calories
Step-by-step
- For the Shortcrust Pastry: Cream together the unsalted butter, sugar and salt until light and well mixed, followed by adding flour and the egg yolks. Slowly add your cold water to form into a dough. You want to cover this in either cling film or baking paper to chill in the fridge. (Chill for at least an hour , or overnight for a firmer base).
- Prepare your 23cm Quiche/Tart tin and find your rolling pin and baking paper! Take your pastry out of the fridge and place it between two sheets of baking paper to make it easier to roll out. Gently place the pastry into the tin and using your rolling pin, roll along the top of the Quiche tin to trim away any excess. (You can also patch with this if need be). Place your pastry back into the fridge whilst preparing your filling.
- Quiche Lorraine Filling: With your frying pan on a medium to high heat, add your bacon/pancetta stirring occasionally until a lovely, crispy golden brown colour appears. (Place them on a kitchen towel to soak up any excess fat).
- Whish together all your eggs including the two egg yolks, cream/milk and salt & pepper. Take your pastry out of the fridge, wash your egg white you saved across the pastry to prevent a soggy bottom, sprinkle your bacon/pancetta and pour your egg mixture on top.
- Bake for 180 degrees at 40-45 minutes until risen and golden on top.
- Served with a simple side salad and served straight out of the oven, it can also be eaten cold and stored up to 3 days in the fridge.
- Enjoy!
My Quiche Lorraine Adventure: A Taste of Paris in My Kitchen
As a busy working mom, time is a precious commodity. Weeknights are a whirlwind of school pick-ups, homework battles, and the ever-present struggle to get a healthy and delicious meal on the table before bedtime. So when I stumbled upon this Quiche Lorraine recipe, I was initially hesitant. Pastry from scratch? Really? But the promise of a comforting, flavorful dish that could even be enjoyed cold the next day for lunch (a huge plus!), piqued my interest.
I must confess, I'm not a culinary expert by any means. My cooking skills fall somewhere between "functional" and "enthusiastic amateur." But something about the elegant simplicity of this quiche – the flaky crust, the rich, creamy filling, the satisfying crunch of the bacon – appealed to my inner foodie. I’ve always been fascinated by French cuisine, its emphasis on fresh, high-quality ingredients and classic techniques. This recipe felt like a manageable gateway to experiencing a bit of Parisian charm right in my own kitchen.
The process was surprisingly straightforward. While the recipe suggests chilling the pastry overnight, I opted for the one-hour chill (a busy mom's prerogative!), and it worked perfectly well. The rolling-out process was easier than I expected. I did manage to get a couple of small cracks in my pastry, but honestly, it added to the rustic charm. The filling came together quickly, and the aroma of the cooking bacon filled my kitchen with a comforting warmth. I have to admit, I snuck a few crispy bacon pieces before adding them to the quiche. Pure bliss!
Baking the quiche was nerve-wracking, I have to admit. I've had my fair share of baking mishaps, resulting in slightly burned or stubbornly uncooked creations. But this one turned out beautifully. The golden-brown crust, the perfectly set filling—it looked exactly like the pictures in the recipe. The whole family gathered around the table, eager to sample my culinary creation. The compliments flew thick and fast—even my picky eater, a twelve-year old, devoured his slice. It was the perfect family meal, a testament to the power of simple ingredients and a little bit of love.
The next morning, I packed up the leftovers for my lunch. The quiche was just as delicious cold, a satisfying and flavorful midday meal. It’s a recipe that I'll definitely be making again. It’s versatile enough to adapt to my family's preferences (adding different vegetables, perhaps?), and easy enough to fit into my busy schedule. More importantly, it brought a little bit of joy and warmth to our family's dinner table—which, let’s face it, is the most important thing.
This Quiche Lorraine isn't just a recipe; it's a testament to the power of simple ingredients, careful execution, and the joy of sharing a delicious meal with loved ones. It's the perfect blend of comfort and sophistication, a taste of Parisian elegance in the heart of my everyday life. This recipe has become a staple in my weeknight rotation, a comforting embrace of flavors after a long day. The simplicity of its preparation belies the exquisite taste that awaits—a delightful surprise, even for a kitchen novice like myself.
So, if you're looking for a recipe that’s both delicious and manageable, this Quiche Lorraine is a must-try. Give it a go, and I'm sure you'll agree it's worth every minute. Even if you have to skip the 24-hour pastry chill (we all need shortcuts sometimes!).
Beyond its deliciousness, the creation of this quiche was a mini adventure in itself. The process felt like a quiet moment of mindfulness amid the whirlwind of daily life – a moment of creation and a promise of a delicious reward. The act of carefully mixing ingredients, the precise rolling of pastry, the satisfying thud of the quiche tin in the oven, these are the small moments of joy that make up the rhythm of our days, and I treasure the quiet satisfaction that this recipe brought to my life.
