Quiche Lorraine

Although quiche is now a classic dish of French cuisine, it actually originated from Germany, in the medieval kingdom of Lothringen. The area became part of the French territory after the end of WW1 and was renamed Lorraine. The original 'quiche Lorraine' was an open pie with a filling consisting of an egg and cream custard with smoked bacon. The cheese was added at a later date. French people will prefer to eat the quiche hot but it can also be served cold. You may also opt to use ready-made pastry to make it even easier.

Ingredients:

Pastry:

175 g of flour

85 g of butter

Quiche filling:

175 g smoked streaky bacon cut into strips (or lardon)

1 onion, peeled and chopped

125 g grated Gruyere

2 large eggs

250 ml single cream

pinch of salt and freshly ground pepper

For the pastry:

Tip the flour in a large bowl and add the butter. Gently rub with your finger tips until the mixture resembles fine breadcrumbs. Add 3 tbsp of cold water until the pastry comes together in a ball
Roll out the dough on a lighted floured surface and use it to line a 20cm (8in) loose-bottomed flan tin,
Chill in the fridge for 30 minutes,
Preheat the oven to 220 C / 425 F / gas mark 7.
Blind bake the pastry case for around 15 minutes. We do not want a soggy bottom!

For the filling:

Reduce the oven temperature to 180 C/350 F/ gas mark 4
Crisp the bacon in a frying pan over a medium heat for 10 minutes. Transfer to the cooled pastry case with a slotted spoon. Leave the juices in the pan.
Place the onion in the pan and cook over a medium heat for 8 minutes or until golden, Add to the quiche and top with the grated cheese.
In a bowl, combine the eggs, cream, salt and pepper, then pour into the quiche. Bake for 25 - 30 minutes until golden and just set. Try not to overcook the quiche as the filling will become rubbery.
Serve with a sprinkle of parsley and enjoy! Bon appetit!

For a more healthy version, replace the bacon with cubed ham and leave the cream out.