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Quiche Lorraine

Updated: Jun 12, 2023

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Quiche is a savoury egg custard tart originated from France. One of the traditional variety is Quiche Lorraine which consists of bacon, onions and spinach. This is fairly simple dish to make and are often enjoyed with a side of salad.


If you are interested in a different variant, check out my "Mushroom & Haloumi Quiche" made with a spiced pastry base.




 




RECIPE

Yield : 2 x 20 cm Quiches

PATE BRISEE (Quiche Pastry)

360 g Plain Flour

225 g Cold butter, diced

5 g Fine Salt

120 g Ice water, more if needed



QUICHE FILLING

1tbsp Butter

180g Bacon

60 g Spinach

1 Brown Onion

60 g Gruyère cheese -grated

30 g Mozarella Cheese

200 ml Crème Fraîche

250 ml Milk

2 Large free-range eggs

2 Large free-range egg yolks


Qs. Salt to taste

Qs. Pepper to tase

1tsp Nutmeg - grated



 

METHOD


FOR THE QUICHE PASTRY


1. Place the flour, fine salt and cold butter (cubed) into a mixer bowl fitted with a paddle attachment. Mix over low to medium speed until they resemble coarse bread crumbs with some lumps of butter still visible that is no larger than 5mm.

If you do not have a mixer, you can do this process by rubbing in the butter and flour together with your finger tips.


2. Add in the cold water gradually, and continue to mix until a dough is formed. Do not over mix.


3. Transfer the dough over onto a cling wrap, flatten the dough, wrap and chill in the fridge for at least 2 hours.





FOR THE QUICHE FILLINGS


4. Place the diced bacon (1-2cm) and sliced onion into a fry pan with oil and sauté until the onion starts to soften.


5. Add in the spinach and continue to sauté until the spinach starts to soften. Season with some salt and black pepper then leave aside to cool completely.


Meanwhile grate the cheese and set aside until ready to assemble.



ASSEMBLY


6. When the pastry has rested, roll them to approximately 4 -5 mm in thickness then trim two 250mm / 25cm discs.


7. Lightly grease the tart tin with some oil then line the pastry disc into the tin. You can leave the overhanging pastry around the tin if you wish for a more rustic look. Otherwise, rest the lined pastry in the fridge for 30 minutes before trimming the excess off .


8. Once ready, fill the lined tarts with scrunched up parchment paper or oven proof cling film, then fill with baking rice. Par-bake the pastry in the oven preheated at 180C for approximately 20 minutes or until the base of the pastry no longer looks raw but is still slightly pale in color.


9. Remove the baking rice and parchment paper and bake for a further 10 - 15 minutes until the base is light golden in color. If the base rises during baking, gently press the base down with the back of a spoon while it is still warm.

10. Mix the milk, creme fraise, eggs, and yolks and whisk to combine. Strain the wet mixture then season with salt and pepper.


11. Divide the spinach fillings between the two pastry then fill with the grated cheese the egg mixture.


12. Bake in the oven for approximately 30 - 40 minutes or until the top starts to turn golden in color.


Serve hot.


STORAGE

Quiche can be wrapped and stored in the freezer for up to 3 weeks or in the fridge for up to 3 days.







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