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Quiche Lorraine by Nikki Legon

Quiche Lorraine by Nikki Legon

No picnic would be the same without a Quiche Lorraine! This recipe is delightfully creamy and rich...

 

 

shutterstock 114649816

 

SHORTCRUST PASTRY

500g plain flour

250g cubed unsalted butter (cold)

4 egg yolks (freeze the whites)

Large pinch of salt

 

 

METHOD

Put the flour and butter into a food processor and blitz to bread crumbs.

Add the egg yolks a pinch of salt and blend again. If the pastry doesn’t go into a ball, add a splash of cold water.

Place in the fridge for 30 minutes.

Remove from the fridge and let it come back to room temperature before rolling out.

Cut out your pastry and fill your tins then bake blind.   

 

 

FILLING

2 tbsp oil

2 medium onions, chopped very finely

10 rashers of bacon, diced or a pack of lardons

860g crème fraîche

8 eggs, lightly beaten

Freshly ground black pepper

 

 

METHOD

Preheat the oven to 180°C.

Heat the oil in a frying pan and gently fry your onions until soft and translucent. Remove the onions and place on paper towels to absorb any fat.

Add the bacon to the pan and cook for 5 minutes, remove and place on to paper towels. Whisk the eggs and crème fraîche together gently then add the pepper.

Place half the bacon and onion into the tart cases, fill with the egg mix and sprinkle the rest of the onion and bacon on top. Bake for 35 to 40 minutes.