As promised, here is a really delicious Quiche recipe. The secret is to use Gryere cheese and not cheddar.
FOR THE PASTRY
- 175g plain flour
- 100g cold butter , cut into pieces
- 1 egg yolk
FOR THE FILLING
- 200g pack bacon , unsmoked or smoked
- 50g Gruyère
- 200ml carton crème fraîche
- 200ml double cream
- 3 eggs , well beaten
- pinch ground nutmeg
- For the pastry, put the flour, butter, egg yolk and 4 tsp cold water into a food processor. Using the pulse button, process until the mix binds. Tip the pastry onto a lightly floured surface, gather into a smooth ball, then roll out as thinly as you can. Line a 23 x 2.5cm loose-bottomed, fluted flan tin, easing the pastry into the base. Trim the pastry edges with scissors (save any trimmings) so it sits slightly above the tin (if it shrinks, it shouldn’t now go below the level of the tin). Press the pastry into the flutes, lightly prick the base with a fork, then chill for 10 mins. Put a baking sheet in the oven and heat oven to 200C/fan 180C/gas 6.
- (you can of course use ready made shortcrust pastry)
- Line pastry case with foil, shiny side down, fill with dry beans and bake on the hot sheet for 15 mins. Remove foil and beans and bake for 4-5 mins more until the pastry is pale golden. If you notice any small holes or cracks, patch up with pastry trimmings. You can make up to this point a day ahead.
- While the pastry cooks, prepare the filling. Heat a small frying pan and add the bacon. Fry for a couple of mins. Drain off any liquid that comes out, then continue cooking until the bacon just start to colour, but isn’t crisp. Remove and drain on paper towels.
- Using a spoon, beat the crème fraîche to slacken it then slowly beat in the double cream. Mix in the beaten eggs. Season (you shouldn’t need much salt) and add nutmeg.
- Grate the cheese and add to the creamy mixture with the bacon.
- Pour all the ingredients into the pastry case.
- Lower the oven to 190C/fan 170C/gas 5. Bake for about 25 mins, or until golden and softly set (the centre should not feel too firm). Let the quiche settle for 4-5 mins, then remove from the tin. Serve freshly baked, although it’s also good cold.
This recipe was taught to me at Cookery School and I teach it to all my students. You can easily turn it into a courgette quiche or add steamed chopped spinach for something different!