Quiche Lorraine

Preparation

• 1
  1. Sift flour and add a pinch of salt into a large bowl. Add in the butter and gently rub until you have crumby breadcrumb texture.
• 2
  2. Add cold water to keep the mixture together and to form a dough then chill in the fridge for 30 minutes to make it extra firm.
• 3
  3. After 30 minutes, roll out the formed pastry on a flat clean and floured surface. Line a 22cm well-buttered dish. Leave the edges of the pastry, do not cut it yet and stick into the fridge again to be chilled.
• 4
  4. Start preheating your oven to 190°C.
• 5
  5. Get the pastry case from the fridge again and line the base of the pastry with baking parchment.
• 6
  6. Fill the base with baking beans and place on a baking tray. Set the timer to 20mins and bake blind.
• 7
  7. Remove the beans and parchement and stick the pastry back to the oven for 5 mins more. Remove from oven and reduce the oven temperature to 160°C.
• 8
  8. Start sprinkling our cheese into the pastry base.
• 9
  9. Fry the bits of bacon until crispy and sprinkle over cheese.
• 10
  10. Combine eggs, milk and cream into a bowl and season with salt and pepper. Pour over bacon and cheese. Sprinkle thyme on top.
• 11
  11. Trim the edges of your pastry base.