Quiche LorraineMike Reid
- 225g Plain Flour
- 100g Butter, unsalted (Make sure it’s really cold!)
- 4 Tbsp water, chilled
- 250ml Cream
- 2 Large Eggs
- 200g Gaunchalie (or bacon)
- 1 Brown Onion, diced
- 100g Heritage baby tomatoes (halved)
- 125g Gruyère cheese
- 50g Parmesan
- Into a food processor add your sieved flour and chilled butter, then blitz until it reaches a bread crumb consistency. Now to bring it together, add your water.
- Knead your pastry mix together, slowly adding water when needed. Continue kneading until it reaches a dough consistency. Then wrap it in cling film and chill in the fridge for 30 mins.
- Cut up your Gaunchalie into batons and then add it to a pan, you won’t need oil because of the natural fat in the Gaunchalie. Once the fat has started to render, Dice up your Onion and add it to the pan. Cook on a medium heat until the pork is golden and crispy and then onions are sweated down.
- In a mixing bowl, whisk together your eggs and cream and season to taste.
- Grate your cheeses on the side ready to be added to the quiche.
- Remove your pastry from the fridge then between two pieces of baking paper, roll out the dough so it will fit the size of your pie/tart dish. Lay it in the dish and prick the base with a fork all over.
- Place baking paper on top, then fill with dry rice or baking beads and blind bake the quiche pastry case for 15 mins at 180 degrees. Turn oven down to 120 after removing.
- Remove casing from oven, then fill with onions and gaunchalien, then load on your grated cheeses, followed by the egg & cream mixture and then top with the halved cherry tomatoes.
- Place back into the oven for about 15 mins at 120 degrees.
- Remove from the oven, top with fresh thyme leaves and it’s ready to serve.