Quiche Lorraine
Ingredients
- pâte brisée
use one quantity of 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.
Pastry Michel Roux