View source for Quiche Lorraine

[[Recipes from cookery books|&lArr; Recipes from cookery books]]

[[File:QuicheLorraine.jpg|400px|left]]

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==Ingredients==
;pâte brisée 
use one quantity of [[Pastry - comparative recipes|pâte brisée]] using
:250g flour
:150g butter
:1 egg
:1 tsp salt
:pinch sugar
:1 Tbsp water
;filling 
for my tart rings makes too much so probably scale down to 200ml cream, 1 egg, 2 egg yolks and less pork and cheese
:1 egg
:3 egg yolks
:300ml double cream
:pinch grated nutmeg
:salt & freshly ground pepper
:140g lightly salted fatty pork belly
:140g Gruyère or Comté, freshly grated

==Method==
#Make pastry and allow to rest in fridge for at least 15 minutes
#Roll out to 3mm thickness and line pastry case.  I usually make 2 quiches using two 18cm rings.  Bake cases blind (lined with greaseproof paper and filled with baking beans) at 190℃ for 15 minutes.  Remove beans and paper, lower oven temp to 170℃ and cook for a further 5 minutes.  Leave in tine and set aside. Meanwhile, prepare the filling
#Cook the pork belly in boiling water for 20 minutes, then  drain and cut into small lardons and allow to cool.
#Mix the egg, yolks and cream with a whisk. Season with nutmeg , salt and pepper.  Divide the lardons and cheese between the pastry cases then fill to the brim with the egg mixture - I've got extendable oven rails so I do this in the oven and slide in.  Bake in oven for 15 minutes for small tarts - longer for larger one until filling is just set.  Unmould and serve.

<small>''Pastry'' Michel Roux</small>