Quiche Lorraine is my guilty please, its packed with all my favourite ingredients and hugely indulgent. Perfect to take to a dinner party or keep in the fridge for later; you don’t need to eat it all at once by yourself, even though you might want to!
Ingredients (Serves 5-6):
5 large eggs
Smoked cubed pancetta, 160g
Double cream 200ml
Milk (full fat), 100ml
Mature cheddar, 250g
Ground pepper, pinch
Olive oil, 1 tsp
1 small onion, finely chopped
Shortcrust pastry
Method:
- Pre-heat the oven 170C (Fan)
- Using a pastry tray or cast iron skillet, measure a sheet of grease proof paper to fit comfortably within the tray, covering all around the edges.
- Lay pastry into the tray, leave excess around the edges to support the filling later – this can be tidied when cooked.
- Please the grease proof paper over the pastry then add the baking beans in and blind bake the pastry for 20 minutes
- Remove the beans and grease proof paper and place the tray back into the oven for a further 5 minutes. Remove from the oven and reduce the heat to 140C (fan).
- Using a mixing ball, add all the ingredients together and mix well. Slowly poor the ingredients into the pastry base and place in the oven for 40 minutes or until firm and coloured on top.
- Remove from the oven and allow the quiche to set before removing the extra pastry around the edge.
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