Quiche Lorraine traditional simple with lardons

This is the most traditional recipe that my mother used to make when I was growing up. I would sat at the table and watch her preparing the pastry with rich butter, prick the pastry sides with two forks making the pie dish turn-which still to that day I cannot do-I only use one fork and I turn-not the dish. It is delicious with a green salad, a lettuce or a crispy romaine and a simple homemade French mustard dressing, with a finely chopped clove of garlic or a shallot. For a healthier version, use wholemeal flour for a lower GI . It is possible to use gluten free flour for the base too.

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Step 1

1. In a bowl add the flour; the fat mix with the tip of your fingers until it looks like breadcrumbs.

Step 2

2. Add the egg if using- If necessary, add water

Step 3

4. Make a ball, cover with cling film and leave to rest in the fridge for at least 20 minutes

Step 4

5. Pre heat the oven at 200C or 180 (fan oven)

Step 5

6. Flatten the dough on a large sheet of cling film, add a second sheet on the top and roll the pastry as fine as you can.

Step 6

7. Sprinkle flour at the bottom of the dish

Step 7

8. Remove the top sheet of cling film and flip the pastry in your dish and lay it snuggly. Remove the last layer of cling film (we don’t want to eat plastic!)

Step 8

9. Use a fork prick the bottom of the dish and the sides

Step 9

10. Lay with a circle of baking paper, cover with the stones or chick peas and bake blind for 5-10 minutes (and avoid soggy bottoms!)

Step 10

11. Whisk the eggs, add the cream, sprinkle the bacon to the quiche filing base and pour the whole thing into the quiche pastry

Step 11

12. Bake in the oven for about 35-40 minutes or until the flan is set

Step 12

13. A version can be made also with added cheese (50 grams Emmental or Gruyere)

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