Quiche Lorraine

To assure a perfect shortcrust pastry, it’s much better to use a metal tin than a glass or porcelain one.  This is a personalized version of Delia’s recipe, although I use a Thermomix recipe for the pastry and it always turns out delicious.

IMPORTANT: I make double the amount of pastry needed for the quiche and freeze the other half.

Serves 4-6

Shortcrust Pastry (Masa Quebrada o Pasta Brisa)
200g flour, 100g butter, 2 eggs, 1 tsp salt, 1 tsp sugar
Follow the instructions on the above link.

Ingredients – Filling
200g smoked streaky bacon, either grilled until crisp or fried, draining off the excess grease
120g cheddar cheese, grated
5 whole eggs
350-400ml double cream (nata líquida)
Salt and freshly ground black pepper
Nutmeg, freshly grated

Pre-heat the oven to 180ºC, with the baking sheet on the centre shelf.

Method – Filling
In a large jug or bowl whisk together the eggs and cream with a little salt and some freshly ground black pepper. Then add the Cheddar cheese (reserving a tablespoon for the top).

Remove the cooked pastry case from the oven then place the crispy bacon on the base and pour over the egg, cream and cheese mixture. Sprinkle the surface with the reserved cheese and some freshly grated nutmeg.

Carefully put the quiche back into the oven on the hot baking tray and bake for 35 minutes or until the surface is golden brown and the filling has set. Leave to rest in the tin for at least 10 minutes then place the quiche on an upturned bowl and gently slide the tin downwards.

On several occasions – and I’ve no idea why – my filling still doesn’t seem to set, even having increased the cooking time.  So I’ve popped it straight from the oven into the fridge for 20 minutes and this seemed to do the trick!

Then use a palette knife gently to slide the quiche from the base onto a serving dish or cooling rack.