QUICHE LORAINE
Quiche is a French savory open tart of crust filled with eggs, cream, and cheese, meat, seafood or vegetable. Can be served hot or cold.
Servings: 8
Ingredients
For the Short Crust Pastry
- 350 g White Flour
- 175 g Diced cold Butter
- Pinch Salt
- A little cold Water
For the filling
- 200 g Diced Ham
- 3 Sticks Spring Onion
- 400 g Double Cream
- 100 g Grated Gruyere
- 3 Large Eggs
- Salt and freshly milled black Pepper
Instructions
Short Crust Pastry
- Make the shortcrust paste in a bowl, whisk the flour with the salt and pepper. Using your fingertips, blend in the butter until it resembles small peas. Add and mix until mixture startс to come together. Wrap in plastic and refrigerate until firm, about 1 hour.
- With a lightly floured rolling pin, roll the paste to a 35cm round, about 5mm thick. Ease the dough into a 28cm fluted tart pan with a removable bottom. Trim if is flush and cover with baking paper and baking beans on top.Bake the tart in a preheated oven at 160C for 20 min until paste is firm but pale.
Filling and Baking
- Meanwhile, make the filling in a frying pan, cook the chopped spring onions and ham over moderate heat, stirring occasionally, until browned and crisp, about 10 minutes. Drain over kitchen paper.
- In a medium bowl, whisk the eggs with cream, cheese and season with salt and pepper. Arrange spring onions and ham in an even layer in the bottom of the crust; pour the egg and cream mixture. Bake the quiche for about 35 minutes, until is just set. Let cool for 30 minutes and serve with salad.
Notes
If you don’t have Gruyere you can use any other yellow hard cheese