Quiche Lorraine Recipe,a Traditional French Recipe

I was first introduced to the Quiche when attending cooking school at the Southern Alberta Institute of Technology  I was reintroduced to it while working at the McDonald Hotel in Edmonton where it was a house speciality.

Quiche Lorraine; is a savoury tart (many prefer it to Pizza Pie) filled with a bacon, egg and cream filling. Although still very popular and served on a regular basis in all nursing homes; this classic, none the less, has a bit of a bad reputation, (trans-fat, high cholesterol), these days, but it also remains “a must have” for any picnic, cook out, or buffet. Try this recipe and do it properly!

Ingredients for the Pastry:

½ cup plain flour

 2 Tbsps. butter,  straight from the fridge

Yolk of 1 large egg

Water

For the Filling:

 ½ lb. streaky, quality, smoked bacon (or pancetta), small dice. While some cooks claim; it should be avoided, because it could get hard; I actually prefer; as a slightly healthier, more flavourful choice;to use Canadian style back bacon; which when used in this dish, requires little or no pre cooking. I do avoid using any type of ham however; because of the large amounts of gelatin, water, and other additives that are now added to much of it.
 3 oz. medium cheddar, small cubes

 3 eggs, 1 ¼ cups cream (or half cream and milk)

Knob of butter

Salt and pepper (usual mix), to taste; or pinch grated nutmeg.

Equipment:
rolling pin
loose -bottom flan tin
baking parchment or greaseproof paper
1 lb. baking beans, dried chick peas, or rice 
kitchen scissors
cutting board
knife
frying pan
measuring cup
baking sheet

Preparation Method:

·         First make the pastry by placing the flour in a large bowl then cut the butter into small cubes and add to the flour along with the salt. Using your fingers rub the butter into the flour. Continue rubbing until the mixture resembles coarse breadcrumbs. Add the egg yolk and bring the crumbs together to form a ball of dough (add a little water if the dough is too dry).
    Take out your loose bottom flan pan (always use a metal one as this ensures the pastry crisps up, 10 inches is ideal or you may make tarts, if you so prefer).
           Flour your work surface, place the pastry on it.Gently press top of pastry, from end closest to you outwards a few times, turn 90 degrees, then repeat until 1/8 inch thick. Now roll out pastry in one direction only turning every couple of rolls,  to a circle about the thickness of a "loonie" that will cover both the base and sides of your pan.
      Use the rolling pin to lift the pastry into the tin and smooth out the base of pan to remove any air pockets before pressing the pastry into the crenellations on the side. Trim overhanging pastry with kitchen scissors so pastry rises about 1/2 in, above rim. Prick the pastry with a fork then chill in the fridge for 20 minutes.
     Cut a large piece of baking parchment, then crunch into a ball. Open it out and use to line chilled pastry case, then tip in baking beans with more against the sides to support pastry wall when baking.Pre-bake the shell by first placing on a baking sheet and then in the centre of an oven pre-heated to 365 F and bake until the pastry is just dry and pale golden in colour and the sides are crisp and set.
     Remove from oven and carefully lift paper and beans out. Return pastry to oven and cook for another 5 mins. or until base and sides are golden and crisp.
     Meanwhile, sauté your bacon or pancetta in a sauté pan until it crisps up. Transfer to a paper towel and set aside.

·         Prepare your custard/omelette filling by mixing the cream and eggs together and seasoning with salt and plenty of black pepper (or if you prefer; use the nutmeg).

·         Break the bacon pieces up and use to cover the bottom of the pastry; follow with cheese; then pour half the egg mixture on top.

·         Return to the oven and spoon the remaining egg mixture into the pastry so that the mixture comes right to the top of the pie case.

·          Bake for about 35 minutes until the custard is golden in colour and lightly set.Remove and allow to cool 10 minutes. Serve warm.

©Al (Alex-Alexander)D. Girvan 1995. All rights reserved.