Quiche Lorraine

Ingredients

For the filling

• 175g unsmoked streaky bacon rashers, rinds removed, cut into strips
• 1 onion, peeled and chopped
• 125g Gruyère cheese, grated
• 2 large eggs
• 250ml single cream
• Salt and freshly ground black pepper

For the pastry

• 175g plain flour, plus extra for dusting
• 85g hard block margarine or chilled butter, cut into cubes

Method:

1. First make the pastry: Tip the flour into a large mixing bowl.
2. Add the margarine or butter and rub in gently with the fingertips until the mixture resembles fine breadcrumbs.
3. Add three tablespoons of cold water until the pastry comes together in a ball.
4. Roll out the dough on a lightly floured surface and use it to line a 20 centimetre loose-bottomed flan tin. Ideally, use a fluted tin.
5. Chill in the fridge for 30 minutes and preheat the oven to 220°C.
6. Blind bake the pastry case by pricking it all over with a fork, to prevent air bubbles forming.
7. Line the base and sides with baking parchment and weigh it down with baking beans.
8. Place on a baking sheet and bake for 10 minutes.
9. Remove the beans and paper and bake the empty case for a further 10 minutes, or until the base is lightly brown.
10.  Trim the overhanging pastry and then reduce the oven temperature to 180°C.
11. Crisp the bacon in a sauté pan over a medium heat for 10 minutes, as shown below.
12. Transfer to the cooled pastry case with a slotted spoon. Leave the juices in the pan.
13. Place the onion in the pan and cook over a medium heat for eight minutes or until golden.
14. Add to the quiche and top with the cheese.
15. In a bowl, combine the eggs, cream, salt and pepper, then pour into the quiche.
16. Bake for 25 to 30 minutes until golden and just set.
17. Be careful not to overcook the quiche or the filling will become tough and full of holes.

Recipe by Mary Berry – Mary Berry’s Cookery Course