Quiche Lorraine

This Quiche Lorraine is an absolute taste sensation. It is both easy and perfect for many an occasion. Served warm, a slice of cheesy quiche is a very, very delicious thing.

My recipe for Quiche Lorraine without cream is just stupendous. Even my children love it.

It has the perfect balance between the salty and the cheesy with a smooth, mellow custard that brings it all together into a heavenly mouthful worthy of a moan.

I can eat a warm wedge of it alone or even better with a nice bit of salad. I always feel as if I am eating it in an English Summer Garden somewhere with Delia Smith but the truth is that it is French in origin.

This version is even more far removed from the eggs, cheese and cream versions normally attested to an authentic quiche. I actually substitute cream cheese for cream and am fully converted to it for ever.

I think it provides a more balanced custard that is better without that extra cream richness. I use the same formula in my very popular Cheese and Onion Quiche. It is incredibly good..

There is a full recipe card at the bottom of this post with exact ingredients and instructions.

 Quiche Lorraine Recipe

280 grams (10oz) Cream Cheese - quiche recipes are generally made with cream but I use full fat cream cheese instead, a cheese and onion flan if you will, it is this that gives it a softness and comforting cheesy mellowness.

3 medium Eggs -  large

200 grams (7oz) smoked bacon rashers

300 grams (10.6 oz) plain flour

100 grams (3.5 oz) mature cheddar

salt and pepper

oil for frying

• Firstly I fry the bacon pieces in some oil. I use scissors to snip the rashers into strips. I usually use smoked bacon rashers.
• I drain off any excess water that sometimes comes off the bacon as it starts to cook. You don't want boiled bacon! I like to get them a little bit crisp.
• If I have left overs from my Slow Cooker Gammon Joint I also use these. I simply chop them up into little pieces and scatter onto the base without frying them first.

I always use the same shortcrust pastry for my quiches and pies apart from a high fat and sugar version for my monumental, and I feel, life changing Apple Pie.

I always make it in the food processor. I am very fond of a shortcut and this is a very quick way to make pastry. You can of course rub it in the traditional way.

• You are after the breadcrumb effect and once achieved you can go ahead and add your water. I usually find it is about ⅚ tbsp of water but it can be more.
• Make sure you don't add too much by pulsing the processor as you add each tbsp. Keep checking that it needs still more by your 4th tbsp.
• Just as it begins to come together, tip it out onto a work top and use your hands to bring it together. Knead it for a minute into a smooth dough disc. You can cover and chill for 20 minutes but I don't tend to. Maverick.

• Roll out on a lightly floured work surface to about a 30 cm rough circle. The pastry should be about 4mm thick.
• I use a 23 cm fluted flan dish. I use my rolling pin to carry it over to the dish and then lower in. I use the rolling pin to remove the excess pastry by rolling it over the sides.
• The left overs I use to make a few jam tarts.

• I prick the base of the pastry with a fork all over and bake it blind using a 8 " cake paper liner and some ceramic beans for 25 minutes.

• I then brush the bottom with some of the beaten egg and bake again for five minutes to seal the holes.

• Mix the cream cheese into the beaten eggs. I use my food processor again but you could whisk it in by hand. Break up the cream cheese first if you are going to do this.
• Add 5 or 6 twists of black pepper to the custard.
• Put the bacon and cheese onto the bottom of the quiche.
• Pour the custard carefully on top.

• Bake for about 30 minutes until very slightly scorched on top.

You can of course substitute different fillings along with the egg and cream cheese custard. Pimp that quiche lorraine. One of my favourites is cheese and onion but I love asparagus and feta cheese too.

Just be mindful of the water content of some vegetables i.e spinach or mushrooms and cook them first.

Can You Freeze Quiche?

Yes you absolutely can. I always freeze it already baked in a tupperware container. I get it out the night before and let it thaw in the fridge before heating through at 180 C for 20/30 minutes if it is a whole quiche or approx 5/10 minutes for a slice.

You will have to judge for yourself depending on the size of quiche involved. I stick a blade of a knife into the middle to check if it is hot enough.

How To Make Gluten Free Quiche

To make this quiche gluten free simply use gluten free flour instead of plain flour. You will probably have to use a couple  of extra tbsps of water as the flour can need more liquid than the standard plain.

What Equipment Do I Need?

• 23 cm flan dish
• Food Processor or large mixing bowl
• Frying Pan
• Rolling Pin
• Baking Beans or similar
• Liner for baking blind ( I use a 8 "paper cake liner)
• Digital Scales
• Pastry Brush
• Oven Thermometer (optional)

IF YOU LIKE THIS QUICHE RECIPE YOU MAY LIKE THESE

Cheese and Onion Quiche

Savoury Muffins

Cheese scones

Cheese and Onion Scones

Ham and Cheese Sliders

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