Quiche Lorraine

 

                This most famous quiche of all is now a classic dish. The recipe comes from Lorraine, the region in northeastern France where pastry cooks have long been noted for their style and inventiveness.

Serves 4

                To ensure that the base of the pastry cooks through, "blind bake" it first. Prick the pastry base well with a fork. Line with wax paper and fill with dried beans. Bake until the crust is lightly colored and the base is partly cooked, about 10 minutes. Remove the lining and beans and set the crust aside to cool before filling.

Shortcrust pastry

• 250 gr all-purpose flour
• 125 gr butter
• Chilled water

Filling

• 125 gr bacon, diced
• 125 gr ham, diced
• 3 eggs
• 1 egg yolk
• 310 ml light cream
• 160 ml milk
• 2 ml salt
• 2 ml ground black pepper
• 1 ml ground nutmeg

1. Rub the butter imto the flour with your fingertips and add sufficient chilled water to bind.
2. Roll out the pastry thinly and transfer to a 9 in (23 cm) pie plate or flan pan.
3. Preheat the oven to 350F (180C).
4. Fry the bacon lightly for about 5 minutes ; cool for 5 minutes, then spread over the pastry and add the chopped ham.
5. In a bowl, beat together the eggs, extra egg yolk, cream and milk, then add the salt, pepper and nutmeg.
6. Pour the egg and cream mixture over the bacon and ham.
7. Bake the quiche on a low shelf in the oven for about 45 minutes, or until puffed and golden brown.
8. Serve warm or cold.

Select an Alsatian Riesling from Lorraine.

BON APPÉTIT