Quiche Lorraine with Bacon, Artichoke Hearts and Mature Cheddar

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The almighty quiche is a wonderful thing. It can be served as a snack or as a main meal, hot or cold. It’s filling and versatile, creamy and delicious, and loved by adults and children alike.

The following recipe makes 4 large portions (main meal).

Making the dough, you will need:

175g plain flour

100g (cold) butter, cut into blocks

1 egg yolk

For the filling, you will need:

- 4 artichoke hearts, sliced

- 1 pack bacon cubes (omit for vegetarian version)

- 50g mature cheddar, grated

- 200ml creme fraiche

- 200ml double cream

-3 eggs, well beaten

- pinch ground nutmeg

- pinch of salt

Heat your oven to 200 degrees or 180 degrees with fan oven.

Place the flour, butter and egg yolk in a food processor with 4 teaspoons of water. Process until the mix binds into pastry. You may need to scrape down the sides of the food processor a few times until all the flour ‘sticks’.

Tip the dough onto a clean, lightly floured surface and form a ball. Use a rolling-pin to form a thin, uniform sheet to fit your oven dish.

Lightly butter your oven dish (I used spray oil and a  23 x 2.5cm dish) and lay your dough, cutting off excess around the edges. Remember that the dough will shrink slightly and you do not want it to go below the cooking mixture line. Pierce the dough a couple of times with a fork. Now place a piece of aluminium foil on top of the pastry (shiny side down) and place cooking beans on top. I use pebbles instead of beans :)

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Bake this in the oven for about 15 minutes, then remove the foil/beans and bake for a further 5 minutes until the pastry is golden.

In the mean time: fry the bacon cubes until just starting to crisp then drain excess oil and place on absorbent kitchen towel.

Whisk the eggs, then add creme fraiche, double cream, grated cheddar, nutmeg and salt.

When the pastry is done, place the bacon and artichokes at the bottom of it.  The best way to fill your dish to the top with your filling without spilling whilst replacing it into the oven is to slide the oven shelf 3/4 out and gently pour the mixture into your dish.

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Lower the heat to 170 degrees with fan or 190 without fan and bake the quiche until set and golden brown at the top, about 30-40 minutes. Serve hot or cold. I thought it tasted much better hot :)

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One Thought on “Quiche Lorraine with Bacon, Artichoke Hearts and Mature Cheddar

  1. The quiche recipe on the bbd website is fantastic :)

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