Classic Quiche Lorraine with a Foolproof Shortcrust

Let's Make Some Quiche, Shall We?

Fancy a bit of French flair in your life? Honestly, who doesn't! And what better way to get it than with a quiche and crust recipe that's proper lush.

This isn't just any recipe, mind you; it's a pathway to creating something truly special. Ever wondered if you could make a homemade quiche that rivals your favourite cafe? Well, wonder no more!

A Slice of History: Quiche Lorraine's Story

This Classic Quiche Lorraine Recipe is a slice of French culinary heritage. Originating from the Lorraine region of France, it's traditionally a simple yet elegant bake of egg custard, bacon or pancetta, and cheese in a pastry crust.

It's easier than you might think to whip up. Plus, it takes about 2 hours from start to finish, but that includes chilling time, innit? This recipe yields 6-8 slices, perfect for sharing.

.. or not!

Why This Quiche Rocks

Easy Quiche Recipe with Shortcrust Pastry , It's packed with flavour. Each bite is a dance of smoky bacon and creamy custard.

Imagine serving this at your next brunch! This recipe is special because it's simple to make, with clear instructions for perfect Quiche Crust Recipe every time.

But also, it will let you feel like a proper chef. Did you know that quiche consumption has risen by 35% in the last year? People can´t be wrong!

Right, let's gather our ingredients!

For the Shortcrust Pastry: 1 1/4 cups (150g) all-purpose flour, plus more for dusting 1/2 teaspoon (3g) salt 1/2 cup (113g) unsalted butter, very cold and cubed 1/4 cup (60ml) ice water For the Filling: 6 ounces (170g) bacon or pancetta, cut into lardons or small dice 1 small onion or shallot, finely chopped 4 large eggs 1 1/2 cups (360ml) heavy cream 1/4 teaspoon (1.

5g) ground nutmeg 1/4 teaspoon (1.5g) salt, plus more to taste 1/4 teaspoon (1.5g) black pepper, plus more to taste 1 cup (100g) grated Gruyère cheese Egg Wash (Optional): 1 egg yolk 1 tablespoon milk or cream

Classic Quiche Lorraine with a Foolproof Shortcrust Recipe Card

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Preparation time:90 Mins

Cooking time:50 Mins

Servings:6-8 slices

Ingredients:

• 1 1/4 cups (150g) all-purpose flour, plus more for dusting
• 1/2 teaspoon (3g) salt
• 1/2 cup (113g) unsalted butter, very cold and cubed
• 1/4 cup (60ml) ice water
• 6 ounces (170g) bacon or pancetta, cut into lardons or small dice
• 1 small onion or shallot, finely chopped
• 4 large eggs
• 1 1/2 cups (360ml) heavy cream
• 1/4 teaspoon (1.5g) ground nutmeg
• 1/4 teaspoon (1.5g) salt, plus more to taste
• 1/4 teaspoon (1.5g) black pepper, plus more to taste
• 1 cup (100g) grated Gruyère cheese
• 1 egg yolk
• 1 tablespoon milk or cream

Instructions:

• Combine flour and salt in a food processor or bowl.
• Cut in the cold butter until the mixture resembles coarse crumbs.
• Gradually add ice water, pulsing or mixing until the dough just comes together.
• Form the dough into a disc, wrap in plastic wrap, and chill for at least 1 hour.
• Preheat oven to 375°F (190°C).
• Roll out the chilled dough on a lightly floured surface to a 12-inch circle.
• Carefully transfer the dough to the tart pan and press into the bottom and sides.
• Trim any excess dough.
• Prick the bottom of the crust with a fork (docking).
• Line the crust with parchment paper and fill with baking beans or pie weights.
• Bake for 15 minutes.
• Remove the parchment paper and baking beans and bake for another 5-10 minutes, or until lightly golden brown.
• Cook the bacon or pancetta in a skillet over medium heat until crispy. Remove and set aside, reserving some of the rendered fat.
• Sauté the onion or shallot in the reserved bacon fat until softened.
• In a large bowl, whisk together the eggs, heavy cream, nutmeg, salt, and pepper.
• Sprinkle the cooked bacon or pancetta and sautéed onion or shallot evenly over the pre-baked crust.
• Top with the grated Gruyère cheese.
• Pour the egg mixture over the cheese.
• Brush the crust with egg wash (optional).
• Bake for 45-55 minutes, or until the filling is set and lightly golden brown. The center should be just set but still have a slight wobble.
• Let cool for at least 15 minutes before slicing and serving.

Nutrition Facts

Calories:450-550

Fat:35-45g

Fiber:0g

Recipe Info

Category:Main Course

Cuisine:French

Ingredients & Equipment: Let's Get This Quiche Started!

Right then, let's talk ingredients. Honestly, a cracking quiche and crust recipe is all about the quality. You know? Like, if you start with rubbish, you'll end up with rubbish.

Simple as. I once tried to make a homemade quiche with that cheap bacon from the corner shop. Never again.

It tasted like... well, let's just say the dog turned his nose up.

Main Ingredients: The Nitty-Gritty

Here's the shopping list for a Bacon Quiche Recipe that'll knock your socks off.

• For the Shortcrust Pastry:
  • All-purpose flour: 1 1/4 cups (150g). Plain flour, not self-raising, yeah?
  • Salt: 1/2 teaspoon (3g). Just a pinch, mind.
  • Unsalted butter: 1/2 cup (113g). Gotta be cold , I mean seriously cold. Cut into cubes.
  • Ice water: 1/4 cup (60ml). As the name says, proper icy.
• For the Filling:
  • Bacon or pancetta: 6 ounces (170g). Get the good stuff, cut into lardons.
  • Onion or shallot: 1 small , finely chopped.
  • Eggs: 4 large . Free-range if you can, the colour makes a difference.
  • Heavy cream: 1 1/2 cups (360ml). Don't skimp, it's what makes it creamy.
  • Ground nutmeg: 1/4 teaspoon (1.5g). Adds a lovely warmth.
  • Salt & pepper: 1/4 teaspoon (1.5g) each, plus more to taste. Season like you mean it.
  • Gruyère cheese: 1 cup (100g), grated. It gives Classic Quiche Lorraine Recipe a nutty taste.

Seasoning Notes: Time to Spice Things Up

Nutmeg is key, Honestly. It's the essential spice, trust me on this. If you're feeling adventurous, a tiny pinch of cayenne pepper can give it a kick.

If you don't have Gruyère, a mature cheddar will do in a pinch. Wanna know how to improve a Gruyere and Bacon Quiche Recipe ? Try adding a touch of thyme.

If you want to use an easy quiche recipe with shortcrust pastry , then this one's for you!

Equipment Needed: Keep It Simple

Right, no fancy gadgets needed here.

• 9-inch tart pan with removable bottom. Makes life easier, trust me.
• Food processor (optional). Speeds up the pastry, but hands work too.
• Rolling pin. Get rolling.
• Baking beans or pie weights. Keeps the crust from puffing up.
• Parchment paper. Stops the beans sticking.

That's it! Let's get cracking on this Best Quiche Recipes . Seriously, you'll never look at a shop-bought Easy Quiche Recipe again.

Now you are gonna make a Flaky Quiche Crust Recipe to be proud of.

Cracking the Quiche Code: A foolproof Method

Honestly, who doesn't love a good quiche? It's posh nosh that is also comfort food all wrapped in one lovely savoury package.

And let's face it, knowing how to whip up a quiche and crust recipe is a seriously impressive party trick.

This recipe will be the cornerstone of your brunch game.

Prep Steps: Setting Yourself Up for Success

Right then, first things first: let's get organized. Mise en place is French for "everything in its place". It means having all your ingredients measured, chopped, and ready to go before you even think about turning on the oven.

Trust me, it's a game changer. Also, for time saving you can buy a pre-made shortcrust but honestly where is the fun in that?

Safety tip: Always wash your hands before cooking. And watch those fingers when chopping!

Making Magic: Step-by-Step Instructions

Ready to roll? Here's how we make this happen.

1. First, make the shortcrust. Whiz your flour and salt in a food processor. Add cold butter until crumbly. Then add ice water, bit by bit until it forms a dough. Pop in the fridge for an hour. It is essential to keep the butter and dough as cold as possible
2. Preheat your oven to 375° F ( 190° C). Now roll your dough out on a floured surface and transfer it to a 9-inch tart pan.
3. Blind bake the crust. Prick the bottom, line with baking paper, and fill with baking beans. Bake for 15 minutes . Remove the beans and paper, bake another 5- 10 minutes or until lightly golden. This part is key to avoid a soggy bottom.
4. Cook your bacon (170g) until crispy. Set aside, but keep some of that lovely bacon fat! Sauté chopped shallot with bacon fat until softened.
5. Whisk 4 eggs, with 360ml cream, nutmeg, salt, and pepper.
6. Sprinkle the cooked bacon and shallot over the pre-baked crust. Top with 100g of Gruyère cheese.
7. Pour the egg mixture over the cheese.
8. Bake for 45- 55 minutes. The center should be just set but still have a slight wobble.

Pro Tips: Secrets from My Kitchen

One thing i really love about making an easy quiche recipe with shortcrust pastry is how easy it is to adapt.

Don't overbake! Honestly, a rubbery quiche is the saddest thing ever. It should be just set. Another tip, if the crust starts to brown too much, cover it with foil.

Trust me, this works.

Also, blind baking is not optional! It's crucial for a lovely flaky quiche crust recipe that doesn't get soggy.

So there you have it! A classic quiche Lorraine recipe that will wow your friends and family. Once you master the basics, you can get creative with fillings like sautéed mushrooms, spinach, or even asparagus.

The possibilities are endless. So grab your apron and let's get cooking!.

Recipe Notes for the Perfect Quiche

Right then, let's talk about the nitty-gritty of making the best quiche and crust recipe ever! Honestly, a good quiche is all about the details. These are my secrets, so listen up!

Serving Up Some Style

Fancy a bit of cheffy flair? Try slicing your quiche into neat wedges. Place a wedge slightly off-center on the plate.

Then add a sprig of fresh parsley. Oh my gosh, that looks impressive! A Classic Quiche Lorraine Recipe deserves to be served with pride.

I like a crisp green salad with a zingy lemon dressing on the side. It cuts through the richness perfectly.

A glass of chilled dry white wine also does the trick.

Storage Savvy

Got leftovers? (If you do, you're lucky!) Let the quiche cool completely first. Then wrap it tightly in cling film or foil.

It will keep in the fridge for up to 3 days. You can also freeze individual slices. Wrap them well to avoid freezer burn.

Reheat in the oven at 350° F ( 175° C) until warmed through. Microwaving is an option, but the crust might get a bit soggy.

Remixing the Recipe

Fancy shaking things up? For a veggie version, skip the bacon. Add some sauteed mushrooms or roasted peppers. Trust me, quiche recipes easy can be very veggie-friendly.

Need a gluten-free option? Use a gluten-free pastry or ditch the crust. A crustless quiche is just as delicious. My friend made a bacon quiche recipe with smoked salmon once.

It was absolutely mind-blowing.

Nutrition Nuggets

Okay, so this isn't exactly health food, let's be real. It is a homemade quiche though. A slice packs a fair amount of protein from the eggs and cheese.

The fat content is pretty high, thanks to the cream and cheese. So it’s best enjoyed in moderation. The Flaky Quiche Crust Recipe adds some carbs too.

If you are looking for a Best Quiche Recipes and want to cut back on the calories, use skimmed milk instead of cream.

Right then, armed with these tips and tricks, you are all set to make an amazing quiche. This Gruyere and Bacon Quiche Recipe is going to wow everyone.

Don't be shy, get in that kitchen and have a go. A good Savory Quiche Ideas are waiting to be discovered.

I know you can do it! Get baking! You will create a delicious Easy Quiche Recipe with Shortcrust Pastry today.