Sunday Brunch: Classic Quiche Lorraine
Serves: 4 PeopleA true French classic, this Quiche Lorraine from Sunday Brunch's Simon Rimmer is the perfect centrepiece for a leisurely lunch, picnic or weekend brunch. Made with a buttery homemade pastry, crisp bacon lardons, rich cream and nutty Gruyère, it's a simple combination of quality ingredients that never goes out of style.
Using Original Large Eggs for a beautifully set filling, this quiche strikes the perfect balance between rich, savoury flavour and light, creamy texture. Served warm or at room temperature with a spoonful of tomato chutney and a crisp green salad, it's a recipe you'll return to time and time again.
Whether you're feeding a crowd or prepping ahead for the week, this comforting classic is always a good idea.
As seen on Sunday Brunch. Made with St. Ewe Rich Yolk eggs.
Instructions
- - Step 1Pulse the flour and butter until it resembles breadcrumbs, then add the egg (and a splash of water if needed) to bring the pastry together. Knead lightly, wrap and chill for 1 hour.
- - Step 2Roll the pastry out between two sheets of baking parchment, then use to line a deep 20cm fluted tart tin. Chill for a further hour.
- - Step 3Blind bake the pastry case until golden, then set aside to cool.
- - Step 4Fry the lardons in a pan until beginning to crisp, then add the shallots and garlic and cook for 3 minutes.
- - Step 5In a large bowl, whisk together the eggs, crème fraîche, cream and cayenne. Stir through the lardons mixture and half of the Gruyère.
- - Step 6Pour the filling into the cooled pastry case, then scatter over the remaining cheese.
- - Step 7Bake at 190°C for around 25 minutes, or until golden and just set.
- - Step 8Leave to rest for a few minutes before serving with tomato chutney. Enjoy!
Ingredients
- 1 Original Large Egg
- 275 grams Plain Flour
- 175 grams Salted Butter
- tsp. Water
- 225 Thick Cut Bacon Lardons
- 2 Shallot Finely Chopped
- 2 Garlic Clove Crushed
- 4 Original Large Egg
- 1 tsp. Cayenne Pepper
- 200 ml Crème Fraîche
- 150 grams Gruyere Grated
