Back to Basics - Quiche Lorraine

5th July, 2021

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Welcome to the second edition of Back to Basics with our Harts Coffee Loft manager, Ben. This week's blog focuses on a French Classic - Quiche Lorraine.

Quiche Lorraine

Quiche originates from French cuisine, and the Quiche Lorraine in particular was created in the Lorraine Region of the country. Traditionally, Quiche Lorraine is defined as an open pie with eggs, cream and bacon lardons.

Many adaptations of different flavour combinations have been put together over the years, including ingredients such as cheese, tomato, mushrooms, pepper, spinach, chorizo, broccoli and so much more! Quiche is a dish which is eaten mainly for lunch, but variations can be created to have at any time of the day. Quiche equally makes a great snack, served hot or cold.

Quiche Lorraine pairs beautifully with salad and coleslaw. At the Harts Coffee Loft, there will be a quiche of the day available which will be made in house, in line with the seasons and of course popularity.

Method

Step 1: Combine 175g plain flour, 100g chilled diced butter, 1 egg yolk and 4 tbsp of cold water in a food processor. Wrap in clingfilm and leave to chill in the fridge for at least 30 minutes.

Step 2: Grease a 25cm quiche tin generously with melted butter. Roll the pastry out onto a lightly floured surface until about 0.5cm thick. Roll over the rolling pin and place in the tin. Be sure to push down around the fluted edges. Prick the pastry with a fork. Place a piece of baking parchment on top of the pastry and fill with baking beans. Cook in the oven at 180°C degrees for 15 mins. Remove the beans and parchment and cook for 5 more minutes.

Step 3: While the pastry is cooking, finely dice the onion. Cook the onion and lardons in butter until softened and lightly brown. Spread evenly in the cooked quiche tin.

Step 4: Mix the milk, cream and eggs in a jug with seasoning and pour into the pastry case. Sprinkle with grated cheese.

Step 5: Bake at 160°C degrees for 35-40 mins until lightly golden and set. Leave to cool before cutting into 8 slices.