Finally, finally, I have conquered the shortcrust pastry! This is one of my most exciting posts as it took me more than one attempt to get this right. It’s always so easy to buy pre-prepared pastry at the supermarket, but I really wanted to create it from scratch.
I’ve never had homemade Quiche Lorraine, it’s always been bought from a patisserie and I’m sad to say, I’ve even bought one from a supermarket as well. I will never, ever do that again. The supermarket version, like many things, is so bland in comparison. The homemade version was so silky and the filling was almost like custard, it was so tasty.
I was so chuffed with how this turned out that I did go on about it a bit only to be crushed by my fiancé letting me know that he isn’t the biggest quiche fan, but then after trying he did have seconds….
SHORTCRUST PASTRY / PÂTE BRISÉE 250 gr plain flour 125 gr cold unsalted butter, cubed 1 teaspoon salt 1 egg, lightly beaten 1 tablespoon cold milk FILLING 150 gr cubed bacon 3 eggs 300 ml double cream pinch nutmeg pinch salt & pepper 50 gr grated Gruyère cheese (optional, this is not traditional)To make the pastry, pulse the flour and butter in a processor until it looks like breadcrumbs.
Pour onto a very large board (marble if possible). Sprinkle over the salt. Make a well and add the eggs and milk in the middle. Very gently mix together to form a dough. Knead 5 times only.
Wrap in cling film and refrigerate for 30 minutes (can be overnight).
Take the dough out of the fridge and leave it to warm to room temperature (approx 30 min). Otherwise when rolling the dough will crack.
Turn the oven to 190 C / 375 F.
Roll out to the dough and roll up on the rolling pin and roll out on the quiche tin (23cm tin, or you can make individual quiche). Prick the bottom with a fork. Chill in the fridge for 20 minutes so it doesn’t shrink while cooking.
Blind bake the pastry in the oven for 15 minutes, take the beads out and bake at 170 C / 335 F for a further 5 min or until the base is dry.
Fry the bacon for 5 minutes.
In a large bowl mix the eggs, cream, nutmeg, salt and pepper.
In the cooked pastry case, spread the bacon over the base. Sprinkle over the grated cheese if using. Then fill to the brim the egg mixture.
Bake for 15 minutes. Can be served warm or cold. Enjoy!
Related articles
- Quiche Lorraine (mizrhi.wordpress.com)
- Since we were talking about butter (fiveandspice.wordpress.com)